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Spelt focaccia with rosemary and olives

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.
Print Recipe
Prep Time 1 hour 50 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 2 hours 10 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Preheat the oven to 200°C.
  4. Scatter some rosemary leaves on top, then push some olives into the dough. Season with freshly ground peppercorn.
  5. 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.