Spelt Sourdough Focaccia
Learn how to make the best sourdough focaccia with this easy recipe using spelt flour!
•Any toppings you choose like fresh herbs, tomatoes, olives, etc.
1. Make Levain
Combine 20g of bread flour, 20g of spelt flour, 40g of sourdough starter, and 40g of water to a jar.
Ripen for five hours until bubbly and active.
2. Mix the Focaccia Dough
In the bowl of a stand mixer with the dough hook attachment, or by hand, mix together all of the focaccia dough ingredients.
At first, the dough will tear when stretched.
After about 10 minutes of mixing, the dough will finally be strong enough to pass the windowpane test.
Stretch the dough between your fingers and see if light can pass through.
3. Bulk Fermentation
Oil a mixing bowl and place the dough in it.
Bulk ferment in a warm location for 4-5 hours until it's doubled in size.
Stretch & Folds
During bulk fermentation, perform a few stretch and folds on the dough to continue to strengthen it.
4. Overnight Proof
Cover the dough and place in the refrigerator to continue proofing overnight.
At the end of proofing, the dough will double in size and be full of bubbles.
5. Final Proof
Dump the cold dough into a 9x13" baking pan, spread out to the corners, and proof again for about 4 hours.
The dough will double in size and be very airy.
6. Dimple the Focaccia with Olive Oil
Preheat the oven to 450ºF.
Drizzle olive oil on top of the sourdough focaccia and use your hands to dimple it into the dough all over.
7. Add Toppings
At this point, add any toppings you'd like to the focaccia.
Favorites include fresh herbs, olives, tomatoes, feta cheese, and flaky salt.
Bake the sourdough focaccia for 20 minutes, or until the top is dark brown and crispy!
The interior will stay soft and fluffy.
Lastly, slice into the focaccia and enjoy on its own or as sandwiches!
You can also use this easy recipe to make pizza dough.
Get the full recipe by
clicking the link below!
The recipe includes a how-to guide with photos and detailed instructions.