Ingredients
- 500 g spelt flour
- 7 g (1 sachet) dry yeast
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 400 ml room temperature water
- 3 tablespoons extra virgin olive oil
- 2 tablespoons raw honey
Toppings (your choice)
- olive oil
- oregano
- flaked sea salt
- cherry tomato
- black olives
- rosemary
Recipe by: Teresa Cutter - The Healthy Chef
Recipe note: Prepare the dough the night before
Method
- Combine flour, yeast, baking powder and salt into a mixing bowl.
- Pour in the water, olive oil and honey and start mixing until combined and until you have a soft, sticky dough.
- Mix well using the paddle attachment in a stand mixer for 10 minutes, until the dough gets more elastic. You’ll see it come together at the very end.
- Cover the dough with cling film and leave overnight in the fridge to prove.
- Next day, remove the dough from the fridge.
- Lift the dough from the bowl straight into a deep baking tray lined with baking paper and drizzled with olive oil. The size of the pan I used was 30 cm x 23 cm.
- Using your hands, press down and stretch the dough to fit it into the tray. At this stage, you can top it with halved cherry tomatoes and a scattering of oregano and flaked salt. Drizzle the top with a little olive oil.
- Prove for another 30 minutes.
- Preheat your oven to 200°C fan-forced.
- Bake for 20–25 minutes until golden and cooked through and remove from the oven.
- Cool for at least 15 minutes before devouring.
Inspiration
Teresa uses a high-hydration method when making her focaccia which allows for a wonderfully soft and tender crumb that’s purely delicious. This recipe works amazingly well with gluten-free flour too, but make sure to use equal parts water to flour, so 500 ml water is needed.
