Oct 22, 2013

Cherry tomato focaccia w/whole spelt

My little brain was saying: no, no, no! But I did it, I put whole grain in my focaccia.

Recipe adapted from Giallo Zafferano
time: 20 min preparation + 3 hrs inactive + 30 min baking

  • 600 g (4 cups) regular flour OR:
  • 25 g (1 oz) fresh yeast
  • 350 ml (1 1/2 cup) lukewarm water
  • 10 g (2 teaspoons) sugar
  • 15 g (2 teaspoons) salt
  • 60 ml (4 Tablespoons) olive oil
500 g (1 lb) cherry tomatoes
1 teaspoon dry oregano
salt and olive oil for finishing 

  1. In a small bowl, dissolve yeast with 1/2 cup water (taken from the whole amount) and sugar. Let it sit for about 10 min till there is some bubbles on top (OK, if there are none). 
  2. In a cup, dissolve salt with the rest of water. Add oil. 
  3. In a bowl of a standing mixer with a hook attachment, sift in flour(s). With a couple moves of your hands, work in the yeast mix. Pour in water/salt/oil mix and let the mixer knead the dough for 10 min on "stir". Place the bowl with the dough (cover with a plastic wrap) in your oven (turned off) for 2 hours till it doubles in size. 
  4. Meanwhile...cover your baking sheet with olive oil. Transfer your dough onto the baking sheet and stretch it with your oily fingers to fit your sheet (leave those finger indentions). Put it back in the oven (turned off) for another 30 minutes of rising. 
  5. Meanwhile...cut tomatoes in half and remove all seeds and juices. Arrange them on the dough (that has risen twice already), pressing them in. Drop oregano, salt and olive oil on top. Cover it with a dark cloth. Let it rise for another 30 minutes. 
  6. 10 minutes before it's ready, turn your oven on 190C/375F (fan forced function). Place focaccia in the oven for 30 minutes till golden (it burns fast so keep an eye on it).

  • this is one of my favorite foods and it's not even sweet, only a bit from tomatoes;
  • whole spelt incorporated beautifully despite the fact that the adapter for my American Kitchen Aid decided not to start anymore; for the first time, I kneaded using hands; it didn't look good at the beginning, but it got better; it was nice to notice the change in dough's texture and elasticity; it took about 20 minutes to do it;
  • another thing I did differently this time is using a smaller baking sheet (44x31cm/17x12 inch); focaccia turned out moister;
  • we had it with broccoli soup and lunch doesn't get much better than that;
  • beautiful recipe and beautiful food.


  1. Anonymous10/22/2013

    Open to the Whole . Congratulations !!! K

  2. Ah..fearless me! Thank You, K!