Spelt Focaccia: A Hearty and Fragrant Bread Recipe
Focaccia di farro, or Spelt Focaccia, is a rustic and flavorful variation of the classic Italian flatbread. Made with whole spelt flour and enriched with a touch of extra virgin olive oil, this bread offers a nutty flavor and a delightful texture. Its crispy golden crust and soft, airy interior make it the perfect accompaniment to any meal or a stand-alone snack. Whether you’re an experienced baker or just starting out, this recipe will guide you step by step to creating a beautiful focaccia that will fill your kitchen with delicious aromas.
Servings: 6
Preparation Time: 20 minutes
Resting Time: Overnight (12 hours)
Cooking Time: 35 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Spelt Flour (Farina di farro integrale) | 400g |
| Manitoba Flour (Farina Manitoba) | 100g |
| Water | 400g |
| Fine Salt (Sale fino) | 12g |
| Fresh Brewer’s Yeast (Lievito di birra fresco) | 8g |
| Extra Virgin Olive Oil (Olio extravergine d’oliva) | 4 tbsp |
| Coarse Salt (Sale grosso) | To taste |
| Fresh Rosemary (Rosmarino) | 2 sprigs |
| Oat Flakes (Fiocchi di avena) | 2 tbsp |
| Extra Virgin Olive Oil (for brushing) | 50g |
| Water (for emulsification) | 50g |
Instructions
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Prepare the Dough:
- In a large mixing bowl, combine the whole spelt flour and Manitoba flour. Mix together with your hands or a wooden spoon until well combined.
- Gradually add water, mixing continuously. Add a little more water if necessary to achieve a smooth, pliable dough.
- Dissolve the fine salt in the remaining water, and pour it into the flour mixture. Stir to combine until the dough starts to come together.
-
Kneading and Folding:
- Begin folding the dough by gently pulling the outer edges towards the center. This process, known as “folding,” will help develop the dough’s structure.
- Cover the bowl with a damp cloth and let it rest for about 10 minutes. After this resting period, repeat the folding process once more.
- Cover the dough again with the damp cloth, and let it rest for another 10 minutes.
-
First Rise and Overnight Rest:
- After the final folding, transfer the dough into a lightly oiled bowl. Cover the bowl with plastic wrap or a damp towel and refrigerate overnight to allow the dough to mature slowly. This resting period helps develop the dough’s flavor and texture.
-
Shape the Dough:
- The following day, remove the dough from the fridge and let it come to room temperature for at least one hour.
- Once rested, gently remove the plastic wrap and turn the dough onto a lightly floured surface. Shape the dough into a round ball and let it rest for another 20 minutes.
-
Prepare the Pan:
- Lightly grease a 33 cm diameter round or rectangular baking pan with extra virgin olive oil.
- After the dough has rested, transfer it into the prepared pan. Gently stretch and press the dough with your fingers until it covers the entire surface of the pan. If the dough pulls back or shrinks, let it rest for another 10 minutes before continuing.
-
Create the Signature Dimpled Effect:
- Using your fingertips, press down gently on the dough to create dimples all over its surface. This will give the focaccia its classic appearance and texture.
- Sprinkle the surface with coarse salt and sprinkle the oat flakes evenly on top.
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Bake the Focaccia:
- Preheat your oven to 210°C (410°F) in static mode. Once the oven is hot, place the focaccia on the lowest rack of the oven, directly on the base. This will ensure a crisp and golden crust.
- Bake for about 15 minutes, then move the pan to the center of the oven and continue baking for another 20 minutes until the focaccia is golden and crispy on top.
-
Finishing Touch:
- While the focaccia is baking, prepare the oil-water emulsification by mixing extra virgin olive oil and water in a small bowl.
- When the focaccia is done, remove it from the oven and immediately brush it with the oil-water mixture while it is still hot. This adds flavor and enhances the focaccia’s texture.
-
Cool and Serve:
- Let the focaccia cool for a few minutes on a wire rack before serving. This will allow the crust to set and the flavors to fully develop.
- Slice into wedges or serve as a whole, and enjoy your freshly baked spelt focaccia with a drizzle of extra olive oil or your favorite toppings.
Tips for Perfect Focaccia
- Flour Substitutions: While this recipe uses a combination of whole spelt flour and Manitoba flour, you can adjust the ratio based on your preferences. For a lighter focaccia, increase the Manitoba flour.
- Flavor Variations: Try adding other herbs such as thyme or oregano to infuse more aromatic notes into the dough. You could also top the focaccia with olives or cherry tomatoes before baking for added flavor.
- Resting Time: The slow fermentation process is key to achieving the perfect texture. If you’re short on time, you can let the dough rise at room temperature for a few hours instead of refrigerating overnight, but the flavor and texture won’t be as rich.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 6g |
| Carbohydrates | 35g |
| Fats | 11g |
| Saturated Fats | 1g |
| Fiber | 5g |
| Sodium | 350mg |
| Sugar | 0g |
Why You’ll Love This Focaccia
This spelt focaccia recipe is a beautiful blend of traditional Italian flavors with the health benefits of whole grains. The combination of spelt and Manitoba flour gives the bread a hearty texture, while the extra virgin olive oil adds a touch of richness. Whether you’re enjoying it with a bowl of soup, as a sandwich base, or simply dipped in balsamic vinegar, this focaccia will quickly become a staple in your baking repertoire. The use of rosemary and oat flakes on top adds a lovely aroma and crunch, making every bite a little more special.
Enjoy making and sharing this rustic focaccia di farro, and impress your friends and family with your baking skills!
