Focaccia and good olive oil with balsamic vinegar, a perfect combination.
This focaccia is made with half spelt and half plain flour, seasoned with onion and rosemary is a new recipe I have developed!
There is nothing better than freshly baked focaccia with a good quality balsamic vinegar and olive oil served on a side of pasta, don’t you agree? As much as I love baking focaccia, I always have this dilemma of baking with plain flour so I have developed a recipe with half spelt and half plain flour.
Focaccia made with half spelt and half bread flour, how does it taste?
Spelt is an ancient grain and considered nutritious than wheat. This grain is high in fibre and protein and it is delicious to consume as a whole grain. I love making spelt cake, muffins and even pancakes but I had never made focaccia using spelt and this came out really well.
This focaccia is NOT A NO-KNEAD recipe. It is a good old school recipe!
Since I made this with spelt and plain flour I wanted to try some other technique. After the initial knead, I kneaded the dough again after 10 minutes then rested it for 30 minutes for first semi rise and then the final rise. Sounds like a lot of work but trust me it was worth it.
If you are a bread fan then try this Pull-Apart recipe.
So this is how you make this recipe.
- Standing mixer or hand mixer or a bowl
- 245 g spelt flour
- 245 g bread flour plain or all-purpose flour
- 45 g olive oil
- 11 g or 1 packet instant dry yeast I used SAF
- 5 g sugar
- 10 g salt
- 400 ml warm water
- 10 ml olive oil for later
- 1 onion sliced
- 2 sprigs of rosemary chopped
- Add sugar and yeast in the water and proof it till it becomes foamy. Whisk the flour and salt together.
- Tip the flour and yeast mixture in a standing mixer bowl. Add in the oil and knead the dough using a hook attachment.
- Knead the dough for 8-10 minutes. Cover the bowl with a cling wrap and keep it for 30 minutes for the first rise.
- After 30 minutes, using a little bit of oil start pulling the sides of the dough. Use a little bit of oil if the dough is sticking to fingers. Pick the dough and slap it 2-3 times in the bowl. Repeat this process for 5 minutes. Cover the bowl with a cling wrap or a towel and keep it for the second rise for an hour or till the dough has doubled in size.
- Generously oil the baking pan you are using and tip the dough in it. Stretch it out in a rectangle shape.
- Use your fingertips and knuckles to make indentations and in each dimple sprinkle the chopped rosemary and oil. Sprinkle salt and onions all over. Keep it covered for the final rise for 45 minutes to 1 hour.
- In the last 10 minutes of the rise preheat the oven to 220C/425F. After the dough has doubled in size, bake it in the preheated oven for 20-25 minutes or till golden.
- Let it cool in the pan and serve it with a good quality olive oil and balsamic vinegar or whatever you fancy.