Best Sourdough Spelt Focaccia Recipe (Crispy & Vegan!)

Sometimes the best recipes happen by accident—this sourdough spelt focaccia is proof! I was originally trying to make a classic sourdough spelt bread, but I let the dough ferment a little too long. Instead of tossing it, I pressed it into a pan, drizzled it with olive oil, and baked it as focaccia. The result? A perfectly crispy, airy, and flavorful bread that’s now on repeat in my kitchen! This vegan sourdough spelt focaccia is incredibly easy to make, with a delightfully chewy texture and a slightly tangy flavour from the long fermentation. Whether you’re looking for a simple way to use up over-fermented dough or just want a wholesome, gut-friendly focaccia, the Best Sourdough Spelt Focaccia Recipe is a must-try.

Let’s dive into how to make this foolproof sourdough spelt focaccia from start to finish!

What is Sourdough Spelt Focaccia?

Sourdough spelt focaccia is a healthier spin on a traditional Italian bread. Typically, focaccia is made with all-purpose flour and dry yeast. Sourdough spelt focaccia is made with whole grain spelt flour, bread flour, and sourdough starter. The spelt gives the focaccia a slightly nutty flavour while the long fermentation gives it a mild tanginess characteristic of sourdough.

Health Benefits of Sourdough Spelt Focaccia

There are several health benefits associated with eating sourdough spelt focaccia:

Nutrition

Whole grain spelt is not only delicious, but it also makes this bread higher in nutrients such as fibre, protein, iron, and zinc. And while the phytic acid in whole grains can inhibit the absorption of some minerals, the long fermentation process of sourdough breaks down phytic acid, making these nutrients more bioavailable (accessible to the body).¹

Easier to Digest

Spelt is an ancient grain and has a weaker gluten structure than modern wheat. This makes it easier to digest for many people.

Furthermore, the long fermentation process of sourdough breaks down the gluten in both the spelt and bread flour, making it easier to digest.

Tools Needed

• 9 x 13” baking dish
• Large mixing bowl
• Liquid measuring cup
• Kitchen scale
• Measuring spoons

Ingredients

• Whole grain spelt flour
• Bread flour
• Water – room temperature
• Sourdough starter – fed and active
• Honey (see notes)
• Olive oil
• Salt
• Garlic powder
• Rosemary – fresh or dried

How to Make the Best Sourdough Spelt Focaccia

Mix Ingredients

Weigh out whole grain spelt flour, bread flour, and salt into a large mixing bowl set on top of a kitchen scale. Whisk until well combined.

In a large liquid measuring cup (4 cup/1 litre capacity), combine room temperature water, fed sourdough starter, and honey. Whisk well and transfer to the dry ingredients.

Using a fork or your hands, mix wet and dry ingredients together until you have a wet dough. It should not hold a shape at this point. If the dough is too dry, add a little more water.

Bulk Ferment & Stretch-and-Folds

Cover the bowl with plastic wrap and leave at room temperature for 1 hour.

After an hour, begin the stretch-and-folds:

Grab one side of your dough, and stretching it up, pull it over to the opposite side of the dough. Turn the bowl 90 degrees and do the same. Continue this until you’ve made one or two full rotations, or until the dough becomes resistant (does not stretch as easily).

Cover the bowl with plastic wrap and let it rest for 15 minutes.

After 15 minutes, complete another set of stretch-and-folds, cover with plastic wrap, and allow to rest for another 15 minutes.

Repeat this until you’ve completed at least 3 sets of stretch-and-folds or up to 6 sets.

Cold Proofing

Cover the bowl with plastic wrap and transfer it to the fridge to cold-proof for at least 8 hours or up to 24 hours.

Final Proofing

Line a 9 x 13″ glass dish with parchment and pour 1/4 cup of olive oil evenly over it.

Transfer the dough to the parchment-lined, oiled dish. Using your fingers, spread the dough to the corners of the dish. With oiled fingertips, dimple the entire surface of the dough.

Drizzle the dough with a little more olive oil and sprinkle with garlic powder, salt, and rosemary.

Cover loosely with plastic wrap and allow the dough to rise for 1-2 hours.

Baking

Preheat oven to 450 F. Remove plastic from the dough and bake for 20-25 minutes.

Remove from oven and let cool in the pan for 10 minutes before transferring to a cooling rack.

Cut and eat warm.

Notes

• Honey can be substituted with agave, but keep in mind that if you choose to use a granulated sweetener, you may need to adjust the amount of water in the recipe.
• Rosemary and garlic are some of my favourite toppings but feel free to experiment with your own. Tomatoes, olives, vegan cheese, fresh garlic, and sliced shallots are some good options.
• The longer you leave your dough to ferment, the more sour it will taste. If you prefer a sweeter bread, ferment for a shorter period.
• This focaccia bakes up fluffy on the inside and slightly crispy on the outside. It is best eaten on the first day, but can easily be revived by popping it in the oven at 350 F for 5-10 minutes.

Enjoyed this recipe? Try my recipe The Best Rustic Rosemary Olive Sourdough Spelt Bread!

1. Leenhardt F, Levrat-Verny MA, Chanliaud E, Rémésy C. Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity. J Agric Food Chem. 2005 Jan 12;53(1):98-102. doi: 10.1021/jf049193q. PMID: 15631515. ↩︎