Name: Spelt focaccia with rosemary and olives
Prep time: 110 min
Cook time: 15 min
Total time: 15 min
Ingredients: For the dough:; 1 cup water; 1 Tbsp melted butter or oil; 2 Tbsp sugar; 1 tsp salt; 3 cups spelt flour; 1 tsp instant yeast; For the topping:; Black, pitted olives; Olive oil; 2 Tbsp fresh, chopped rosemary leaves

Spelt focaccia with rosemary and olives

22 Feb 2021

by Dinna

Prep Time

110 minutes

Cook Time

15 minutes

Total Time

15 minutes

Background

I made the dough this spelt focaccia with rosemary and olives using a breadmaker, but it’s not necessary, it’s just a bit quicker. The bread was lovely, earthy and hearty.

Ingredients

For the dough:
1 cup water
1 Tbsp melted butter or oil
2 Tbsp sugar
1 tsp salt
3 cups spelt flour
1 tsp instant yeast
For the topping:
Black, pitted olives
Olive oil
2 Tbsp fresh, chopped rosemary leaves

Instructions

If you have a bread machine put all the ingredients into the tin and set the machine to the dough program. When the program has ended, remove the dough, and transfer it in a lightly oiled shallow baking pan (rectangular or circular). Oil the top, cover it with a towel and let it rest for 15 minutes.
If you don't have a bread machine: mix the yeast, water, sugar and salt. Add oil and mix well. Add the flour and stir until a dough has formed. Place the dough in a mixing bowl with little olive oil, cover and let it rise until doubled in size, for about 60 minutes. Turn onto a floured flat surface and knead for about 5 minutes. Make a large ball, oil it slightly, then rest for 30 minutes, covered, in a warm place. Transfer the dough into a rectangular or circular pan, oil the top, cover with a towel and rest for 15 minutes.
Preheat the oven to 200°C.
Scatter some rosemary leaves on top, then push some olives into the dough. Season with freshly ground peppercorn.
Bake for about 10-15 minutes in the middle of the oven until the top is golden and the cheese has melted. Serve with plenty of freshly ground pepper.