Spelt Focaccia
A no-knead spelt focaccia with a crisp olive-oil top and soft, nutty crumb — inexpensive homemade bread made with just your hands.
Servings: 12
Ingredients
- 250 g whole spelt flour
- 200 g warm water
- 1 tsp instant yeast
- 1 tsp honey
- 1 tsp salt
- 1.5 tbsp olive oil for the dough
- 2 tbsp olive oil for the pan
- 2 tbsp olive oil for the top
- Flaky salt for sprinkling
Instructions
- Stir together the warm water, honey, and yeast. Let sit until foamy.
- Add the spelt flour, salt, and 1.5 tbsp olive oil. Mix into a shaggy dough.
- Do a set of gentle stretch-and-folds in the bowl. Repeat a couple more times over 20 minutes.
- Cover and rise for about 1 hour, until puffy.
- Pour 2 tbsp olive oil into a pan, add the dough, stretch to fill, and dimple all over. Drizzle with the remaining 2 tbsp olive oil and sprinkle with flaky salt.
- Bake at 220°C (425°F) for 20–25 minutes, until golden and crisp.
Notes
Handle spelt dough gently — stretch-and-folds only, no machine kneading.
The olive oil in the pan crisps the bottom, so don't skimp.
Spelt dough is naturally soft and sticky; oiled hands help.
Refrigerate overnight for a slow rise and deeper flavor.
The olive oil in the pan crisps the bottom, so don't skimp.
Spelt dough is naturally soft and sticky; oiled hands help.
Refrigerate overnight for a slow rise and deeper flavor.
Nutrition
Calories: 145kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 196mg | Potassium: 10mg | Fiber: 3g | Sugar: 0.5g | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 1mg
