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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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
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