Spelt Focaccia

Garlic & Rosemary Spelt Focaccia (vegan, refined sugar free & low fodmap option available). NB. This is NOT gluten free. I have a gluten free version coming soon x

Ingredients:

2 cups white spelt flour

1 teaspoon coconut sugar

½ teaspoon salt

2 teaspoons dry yeast

1 cup lukewarm water

1 tablespoon extra virgin olive oil +extra for the topping

fresh rosemary sprigs

Approx half a bulb of garlic cloves

(Or garlic infused olive oil for low fodmap version)

Black pepper

Good quality sea salt flakes

Method:

Pick the rosemary from the stalk and place in a shallow bowl along with the garlic cloves (keep the skin on), a good glug of extra virgin olive oil and a generous pinch of pepper.

For the low fodmap version, leave out the cloves of garlic and soak the rosemary in garlic infused oil.

In a large mixing bowl, sift in the flour, yeast, salt and coconut sugar. Stir to combine then make a little well in the middle and gradually add the water and 1 tablespoon of olive oil. Mix until the dough comes together and loses some of the stickiness to the touch.  On a lightly floured surface knead the dough for no more than 20 seconds until you are able to form it into a fairly smooth ball.

Pop the dough ball into an oiled bowl, cover with cling film and leave to rise in a warm place until it had doubled in size - this should take about 30-45 mins.

Once doubled, place on greaseproof paper and press the dough down with your hands into an oblong shape. Slide onto a baking tray, dimple the surface with your fingertips to create little wells and add the garlic cloves then scatter over the rosemary and drizzle with the remaining oil from the bowl. Place this back into a warm place to rise again for approx 30-45 mins.

Preheat the oven to 200°C sprinkle the focaccia with salt flakes (Malden sea salt flakes will give a really lovely finish) and bake for about 25-30 mins or until the bread is golden, the dough is cooked through and your kitchen is smelling divine.

Leave to cool on a wire rack.

It's delicious served warm or cold.

Once you've got the basic technique down you can really make this your own.

Switch up the flavours and try topping with cherry tomatoes, vegan/veggie cheese and chilli, roasted Mediterranean veg or anything you fancy.

Enjoy xXx