Easy Spelt Sourdough Tomato Focaccia

This is an easy Italian style bread made of spelt sourdough which can be served as a side or sandwich and even for breakfast. This easy spelt sourdough tomato Focaccia recipe could be your family favorite. The nutty taste comes from spelt and oil soaked sun dried tomatoes. Spelt Focaccia bread has a deep flavor and the dried tomatoes seeped in oil enhances extra flavor to the crust.

Once you get the hang of sourdough with the feeding routine and bake regularly with sourdough, you will love your new pet. I call it a pet, because the natural yeast in sourdough is alive and needs TLC.

I have so far shared only one Sourdough Bread recipe, but that doesn’t mean I don’t have a few more up my sleeves. Now time to unleash more sourdough recipes, as sourdough is the new wave of baking in today’s world scenario.

Since this lock down, fresh yeast was difficult to get till about a couple of weeks back. Despite all the shortages, it hasn’t stopped me from baking bread. This is due to the sourdough starter which I have been keeping alive and fed since a long time. Fortunately, my sourdough baking knowledge goes back to more than a decade. Sourdoughs recipes are the pinnacle of bread baking and eating fermented foods, so give the recipes a try.

WHY I USE SPELT AND SOURDOUGH FOR ALL MY BAKES?

Since the past couple of years, I had to switch completely to spelt due to my daughter’s gluten intolerance. Spelt is low in gluten and the gluten in spelt is easier to digest. Personally, I also don’t digest wheat gluten so well, so it was a win win for me too. Previously, I used to mix 50- 50 of wheat and spelt grains for grinding in my Hawos Mill, but not anymore.

My awareness of sourdough goes back to more than 2 decades. Those early days, I did try to bake sourdough bread, but always gave up after some time. I took sourdough baking sincerely since a decade after figuring out the gluten intolerance my daughter and I have. She suffers severely than I. This was also another reason why we switched to spelt and sourdough. At first it was tricky, but after mastering the technique, I prefer sourdough to bakers yeast for all my breads, pizzas and pancakes.

TIPS FOR MAKING SPELT SOURDOUGH TOMATO FOCACCIA

• Spelt is not very easy to shape, so don’t bother to get it perfect like a pro.
• If you are not sensitive to gluten you can also use wheat flour or einkorn flour.
• Spelt grains are not high in gluten, so don’t add too much water while mixing the dough, add little at a time, till the dough comes together.
• The dough is very sticky, so mix in a generous amount of olive oil in your hands and the dough while shaping. Also generously grease the baking tray with olive oil before placing the shaped dough.
• You can add toppings or herbs of your choice for extra flavor.

TOOLS AND EQUIPMENT YOU MAY NEED

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Stand Mixer

Grain Mill

Rectangular Baking Tray

Weighing Scale

INGREDIENTS FOR MAKING SOURDOUGH TOMATO FOCACCIA

• 500 grams of freshly ground spelt flour, or all purpose flour
• 150 grams of sourdough starter
• 10 gms of himalaya salt
• 1 tablespoon of sugar
• 2 tablespoons of olive oil + 3 tablespoons for finishing
• 10 to 12 pieces of sun dried tomatoes in oil
• 1 tablespoon of freshly chopped rosemary or a teaspoon of dried rosemary
• Water as needed

HOW TO MAKE SPELT SOURDOUGH TOMATO FOCACCIA

• Combine the sourdough starter, water, 2 tablespoons of olive oil, sugar, and salt in a large mixing bowl or stand mixer.
• Add water as needed and knead until the dough starts pulling away from the sides of the bowl. Knead until smooth and elastic, about five minutes with stand mixer.
• When the dough feels smooth and silk, cover in a well oiled bowl and leave the dough to rise for a minimum of about 8 to 12 hours.

• Tip the risen dough onto a lightly floured surface. Preferably a wooden surface. Fold the dough inwards, until all the air is knocked out and the dough is smooth.
• Divide the dough into two. Roll out or press them directly into the baking trays.
• Cover the trays with a clean plastic bag and prove again for another 6 to 9 hours or until doubled in size.
• Heat your oven top and bottom heat to 200 degrees centigrade.
• Make deep indentations all over the top of the dough with your fingers dipped in olive oil. 
• Add the chopped sun dried tomatoes dipped in oil, sprinkle the herbs and drizzle with olive oil.
• Bake in the hot oven for about 30 minutes or until golden brown. 
• Cool and serve with hot soup or salad.

SUGGESTIONS FOR FOCACCIA TOPPINGS

You can basically go wild with imagination for the toppings here are some suggestions.

• Artichokes in Oil
• Eggplants, Bell peppers or thinly sliced zucchinis
• Olives, Capers
• Dried Herbs like Basil, Oregano and Thyme
• Onions, garlic.

Your feedback is valuable

Did you like Easy Spelt Sourdough Tomato Focaccia recipe? Leave me a comment, I’d really love to know! Also Tag me on Instagram @swisshomegardenofficial

Have some feedback you’d like to share? Leave a note in the comment section below!

Thank you so much for visiting Vial Fair Living – we’re so happy you’re here! and thanks for taking the time to read this post. I would love it if you can share this recipe using the social media buttons you see next to the post and give this recipe a 5 Star rating. 

MORE SPELT RECIPES

Homemade Spelt Bread

Spelt Pizza

Sourdough Bread

Serves: 4 Prep Time: 15 Hours Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 800 calories 10 grams fat

Rating: 5.0/5

( 5 voted )

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Ingredients

• 500 grams of freshly ground spelt flour, or all purpose flour
• 150 grams of sourdough starter
• 10 gms of himalaya salt
• 1 tablespoon of sugar
• 2 tablespoons of olive oil + 3 tablespoons for finishing
• 10 to 12 pieces of sun dried tomatoes in oil
• 1 tablespoon of freshly chopped rosemary or a teaspoon of dried rosemary
• Water as needed

Instructions

1. Combine the sourdough starter, water, 2 tablespoons of olive oil, sugar, and salt in a large mixing bowl.
2. Add water as needed and knead until the dough starts pulling away from the sides of the bowl. Knead until smooth and elastic, about five minutes with stand mixer.
3. When the dough feels smooth and silk, cover in a well oiled bowl and leave the dough to rise for a minimum of about 8 to 12 hours.
4. Tip the risen dough onto a lightly floured surface. Preferably a wooden surface. Fold the dough inwards, until all the air is knocked out and the dough is smooth.
5. Divide the dough into two. Roll out or press them directly into the baking trays.
6. Cover the trays with a clean plastic bag and prove again for another 6 to 9 hours or until doubled in size.
7. Heat your oven up and down heat to 200 deg. centigrade.
8. Make deep indentations all over the top of the dough with your fingers. 
9. Add the chopped sun dried tomatoes dipped in oil, sprinkle the herbs and drizzle with olive oil.
10.  Bake in the hot oven for about 30 minutes or until golden brown. 
11.  Cool and serve with hot soup or salad.

Notes

Be careful while adding water to spelt. Shape the dough carefully if using spelt.

Did You Make This Recipe?

How did it go? Tag me on Instagram at @vitalfairliving.

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