Easy Spelt Sourdough Tomato Focaccia
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This easy spelt sourdough tomato focaccia, with its nutty spelt flavor and oil-soaked sun-dried tomatoes, could easily become an all-time family favorite.
This is an easy Italian-style bread made with spelt sourdough, which can be served as a side, sandwich, or even for breakfast. The nutty taste comes from the spelt and the oil-soaked sun-dried tomatoes, which add extra flavor right into the crust.
Once you get the hang of feeding your sourdough starter and baking with it regularly, you’ll love your new “pet” — the natural yeast in sourdough is alive and needs a little TLC.
Sourdough is the new wave of baking these days, and even through supply shortages for fresh yeast, a well-kept starter means baking never has to stop. Sourdough recipes are the pinnacle of bread baking and eating fermented foods, so it’s well worth giving them a try.
Table of Contents
Why Spelt and Sourdough?
Spelt became the flour of choice a couple of years back, after a daughter’s gluten intolerance made the switch necessary. Spelt is lower in gluten, and the gluten it does have is easier to digest — a personal win too, since wheat gluten doesn’t sit especially well either. What used to be a 50-50 mix of wheat and spelt ground fresh at home is now spelt alone.
A Sourdough Journey Over Two Decades
Sourdough awareness goes back more than two decades, though early attempts at baking with it were often abandoned after a while. It was only taken up seriously about a decade ago, once the family’s gluten intolerance became clear — hers more severe than mine — which was another push toward spelt and sourdough together. It was tricky at first, but after mastering the technique, sourdough is now preferred over baker’s yeast for all the breads, pizzas, and pancakes made at home.
Tools and equipment you may need
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How to Make Spelt Sourdough Tomato Focaccia?
Ingredients List
- 500g freshly ground spelt flour (or all-purpose)
- 150g sourdough starter
- 10g Himalayan salt
- 1 tbsp sugar
- 2 tbsp olive oil + 3 tbsp for finishing
- 10–12 sun-dried tomatoes in oil
- 1 tbsp fresh rosemary (or 1 tsp dried)
- Water, as needed
Cooking Instructions
Mix and Knead:
Combine the sourdough starter, water, 2 tablespoons of olive oil, sugar and salt in a large bowl or stand mixer. Add water as needed and knead until the dough pulls away from the sides of the bowl and turns smooth and elastic — about 5 minutes with a stand mixer.
First Rise:
Once the dough feels smooth and silky, cover in a well-oiled bowl and leave to rise for a minimum of 8 to 12 hours.
Shape:
Tip the risen dough onto a lightly floured surface (a wooden surface works well) and fold it inward until all the air is knocked out and it’s smooth. Divide the dough in two, then roll out or press directly into the baking trays.
Second Rise:
Cover the trays with a clean plastic bag and let rise again for another 6 to 9 hours, or until doubled in size.
Prep and Top:
Heat the oven to 200°C (392°F) with top and bottom heat. Dip your fingers in olive oil and press deep indentations all over the dough, then add the chopped sun-dried tomatoes, sprinkle with the herbs, and drizzle with olive oil.
Bake:
Bake in the hot oven for about 30 minutes, or until golden brown.
Cool and Serve:
Cool slightly and serve with hot soup or salad.
Serving Suggestions
This focaccia is versatile enough for any time of day. Try it:
As a side: alongside a bowl of hot soup.
As a sandwich: split and filled with your favorite ingredients.
For breakfast: warm, on its own or with a little extra olive oil.
Tips for Making Spelt Sourdough Tomato Focaccia
Don’t aim for perfection: spelt isn’t easy to shape neatly, so don’t worry about making it look professional.
Swap the flour if needed: if you’re not sensitive to gluten, wheat or einkorn flour both work too.
Go easy on water: spelt isn’t high in gluten, so add water a little at a time until the dough comes together, rather than all at once.
Oil your hands generously: the dough is quite sticky, so use plenty of olive oil on your hands and the dough while shaping, and grease the baking tray well too.
Get creative with toppings: add whatever toppings or herbs you like for extra flavor.
A Note on Working with Spelt
Be careful when adding water to spelt dough — add it gradually rather than all at once, since spelt doesn’t absorb liquid the same way wheat does. Shape the dough gently and with a light touch, since spelt is more delicate to work with than standard bread flour.
Suggestions for Focaccia Toppings
There’s plenty of room to experiment with toppings here:
Vegetables: artichokes in oil, eggplant, bell peppers, or thinly sliced zucchini.
Briny additions: olives and capers.
Dried herbs: basil, oregano, and thyme.
Aromatics: onions and garlic.
Why This Focaccia Is Easier to Digest
Beyond being made with lower-gluten spelt, this focaccia benefits from the long sourdough fermentation too, which is often easier on digestion than bread made with commercial yeast — one more reason sourdough has become the preferred choice here for breads, pizzas, and pancakes alike.
Recipe Card
Easy Spelt Sourdough Tomato Focaccia
- Total Time: 930
- Yield: 4 servings 1x
- Diet: Vegan
Description
A nutty, flavorful spelt sourdough focaccia topped with oil-soaked sun-dried tomatoes and rosemary — great as a side, sandwich bread, or breakfast.
Ingredients
- 500g freshly ground spelt flour (or all-purpose flour)
- 150g sourdough starter
- 10g Himalayan salt
- 1 tablespoon sugar
- 2 tablespoons olive oil, plus 3 tablespoons for finishing
- 10 to 12 sun-dried tomatoes in oil
- 1 tablespoon fresh chopped rosemary (or 1 teaspoon dried)
- Water, as needed
Instructions
-
Mix and Knead:
Combine the sourdough starter, water, 2 tablespoons of olive oil, sugar and salt in a large bowl or stand mixer. Add water as needed and knead until the dough pulls away from the sides of the bowl and turns smooth and elastic — about 5 minutes with a stand mixer.
-
First Rise:
Once the dough feels smooth and silky, cover in a well-oiled bowl and leave to rise for a minimum of 8 to 12 hours.
-
Shape:
Tip the risen dough onto a lightly floured surface (a wooden surface works well) and fold it inward until all the air is knocked out and it’s smooth. Divide the dough in two, then roll out or press directly into the baking trays.
-
Second Rise:
Cover the trays with a clean plastic bag and let rise again for another 6 to 9 hours, or until doubled in size.
-
Prep and Top:
Heat the oven to 200°C (392°F) with top and bottom heat. Dip your fingers in olive oil and press deep indentations all over the dough, then add the chopped sun-dried tomatoes, sprinkle with the herbs, and drizzle with olive oil.
-
Bake:
Bake in the hot oven for about 30 minutes, or until golden brown.
-
Cool and Serve:
Cool slightly and serve with hot soup or salad.
Notes
Be careful when adding water to spelt dough — add it gradually, since spelt doesn’t absorb liquid like wheat does. Shape gently, as spelt is more delicate to work with.
- Prep Time: 900
- Cook Time: 30
- Category: Breads
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 800
- Fat: 10
Frequently Asked Questions
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