Best Sourdough Spelt Focaccia Recipe (Crispy & Vegan!)
Discover how simple it is to make the best sourdough spelt focaccia. This recipe combines the rich, nutty flavor of spelt with the tangy goodness of sourdough, resulting in a crispy, fluffy, and flavorful focaccia that's perfect for any occasion. Try it as a side with soups and salads, or as a base for bruschetta, or simply on its own dipped in a little olive oil. Impress your friends and family with this delicious homemade focaccia!
Equipment
- 9x13" baking dish
- Large bowl
- kitchen scale
- liquid measuring cup 4 cup/1 litre capacity
- Whisk
Ingredients
Focaccia
- 500 grams Whole grain spelt flour
- 500 grams Bread flour
- 20 grams Salt
- 3 cups Water
- ⅔ cup Fed sourdough starter
- 6 tbsp Honey
- ¼ cup olive oil plus extra for topping
Toppings
- 1 tsp Salt
- 1 tsp Garlic powder
- 1-2 sprigs Fresh rosemary
Instructions
Mix Ingredients
- Weigh out the spelt and bread flours and salt in a large bowl. Whisk until well combined.
- Measure water, sourdough starter, and honey in a large liquid measuring cup. Whisk well.
- Add the liquid ingredients to the flour and mix until you have a wet dough.
Bulk Ferment and Stretch & Folds
- Cover the bowl with plastic wrap and let it rest for 1 hour at room temperature.
- After an hour, begin the stretch-and-folds. Gently grab one side of the dough, pull it straight up, and stretch it over itself to the opposite side. Turn the bowl 90 degrees and repeat. Continue to do this until you have completed one or two full rotations or until the dough becomes resistant.
- Cover the bowl with the plastic wrap and let the dough rest for another 15 minutes.
- Complete at least 3 sets (or up to 6 sets) of stretch-and-folds, allowing the dough to rest for 15-minute intervals between each set.
Cold Proofing
- After the last set, cover the bowl with the plastic wrap and put it in the fridge.
- Leave the dough in the fridge for at least 8 hours or up to 24 hours.
Final Proofing
- Remove the dough from the fridge.
- Line a 9x13" baking dish with parchment paper. Evenly layer 1/4 cup of olive oil over the parchment.
- Transfer the dough to the pan and spread it out to the corners using your hands.
- With oiled fingertips, dimple the entire surface of the dough.
- Brush the top of the dough with a couple of tablespoons of olive oil and sprinkle with salt, garlic powder, and rosemary.
- Cover the dough with plastic wrap and leave it to rise for a couple of hours (see notes).
Baking
- Preheat the oven to 450 ℉.
- Bake the focaccia for 25-30 minutes. The surface should be a light golden brown.
- Transfer the focaccia to a cooling rack (use the corners of the parchment to do this). Allow to cool for at least 15 minutes.
- Serve it warm with salad, soup, pasta, or just on its own!
Notes
- Focaccia is best eaten the same day it's baked. To revive it, pop it in the oven for 5-10 minutes at 350 ℉.
- This recipe can be made with 100% whole-grain spelt but the focaccia will be denser.
- Final proofing may need to be longer depending on the temperature of your house.
- Experiment with different toppings for your focaccia. Tomatoes, fresh garlic, vegan cheese, and olives are good options.