Spelt rosemary focaccia

I thought I would name this the best ever focaccia recipe but I generally find blog posts with such titles highly off putting and not enough intriguing to make me want to recreate it myself. So I’ll just let you know that this is my ultimate focaccia recipe that you can use as you please, given it’s such a versatile one. By all means you don’t have to use spelt flour in it, but I think it makes the colour very appealing and the flavour is slightly nuttier. I do believe it affects the texture as well, making it a very soft and airy one. You can use any combination you prefer, however I do find that using strong white bread flour as the main component does help and given that it’s a more affordable one I like to think that you can make it more often and still enjoy a lovely focaccia.

This recipe makes a nice tray for 8 people, feel free to halve the recipe if this is more suitable to you.

Ingredients

For the dough:
400g/14oz strong white bread flour
100g/3.5oz wholemeal spelt flour
400ml/14oz water at room temperature
20g fresh yeast
2 tbsp olive oil
2 tsp fine sea salt
2 tsp sugar

For the topping:
4 tbsp olive oil + 4 tbsp water
1/2 tsp coarse sea salt
fresh rosemary

Directions

1. combine your flours and salt in a large bowl and mix well
2. dissolve the sugar and yeast in the water
3. then stir in the oil
4. pour the wet over the dry and combine with a spoon until incorporated
5. then continue by hand or with a dough hook as the dough will be very wet (please do not worry about this, it is completely normal and is what gives focaccia its light and moist texture)
6. once you have worked the gluten in the dough for a few minutes drizzle a little more oil on your dough and distribute it over it with your hand to prevent it from sticking to the bowl
7. allow to rest for at least an hour up to two hours covered with a damp towel or cling film (make sure this does not touch the dough or it’ll stick to it)
8. then transfer onto a lightly oiled 45×30 centimetre (18×12 inches) tray
9. oil your fingers well and spread it gently to cover the surface of the tray
10. allow to rest covered for another hour and a half to two hours
11. sprinkle fresh rosemary leaves on it and the 1/2 tsp of coarse sea salt
12. in a glass, make an emulsion with the oil and water, whisk well, and pour over the surface of the focaccia
13. poke the dough with your fingers to make holes in it and allow the emulsion to enter them
12. bake 15 minutes in a preheated oven at 250C or gas mark 9

Enjoy while warm!

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