Spelt Foccacia

Thanks to Chris Scheuer for the simple recipe to make easy Foccacia bread.  I have made this recipe few times now and its super simple, just requires little bit of planning since you keep the dough overnight or for 24 hrs.   I have only kept it overnight and the results have been quite impressive.  It gets nice pores and spongy..  I am definitely a spelt flour admirer for its properties of a healthy grain and makes all our baking rewarding without using the white flour/maida/All purpose flour.  Honestly, I cannot use white flour after using spelt flour..

What you need?

Whole grain Spelt Flour - 4 cups 

Himalayan Pink salt - 2 tsp

Active Dry yeast - 2¼ tsp

Warm water - 2 cups

Jaggery/sweetener - 1 tsp

Olive Oil - 4 Tbsp + 1 tsp for greasing pan

Italian seasoning or finely chopped fresh herbs

Toppings-Jalepenos, Olives. Cranberries

How to make?

1. In a bowl, measure flour by scooping from another cup and slice the excess flour, Add salt, sugar and yeast and mix well.

2. Add warm water, using a sturdy spoon mix all the ingredients together until well mixed.

3. Cover the bowl with a plastic wrap and refrigerate it for 8-24 hrs.

4.  Line the 9/12 glass container with an unbleached parchment paper or just brush with oil.

5.  Punch down the dough and roll it with seams under and place it on the glass pan, cover and keep it in a warm place for 2 hrs.  After 2 hrs, the dough should cover the pan.

6.  At the end of the rise after 2 hrs, drizzle 1 Tbsp of olive oil around the edges and spread it gently till the dough touches the corners, make dimples in multiple spots

7. Top it with italian seasoning crushed between your hands, cayanne pepper, salt, Sliced olives, cranberries and Jalepenos.

7. preheat the oven to 450˚F and once its ready keep the pan at the center rack and bake for 23-25 mins.   Check if its done by checking with a fork at the center, prick down all the way, it should not be sticky.

8. Run a spatula around the foccacia to help you remove it to a wire rack.

We love it with Olive oil and Apple cider vinegar dressing.    Topping and Baking this Foccacia credit goes to my husband, loved the way he had topped it, I usually dont have so much patience to decorate nicely!