No-Knead Spelt Focaccia

Three pieces of focaccia stacked on a small wooden cutting board.

Made with 100% spelt flour, this (truly) easy no-knead spelt focaccia rises overnight in the refrigerator for great all-around flavour and texture.

Course Appetizer, Bread, Pantry Recipes, Side Dish, Sides

Cuisine European, Italian

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 25

Rising Time 12

Total Time 12 35

Servings

Calories 219kcal

Author Alexandra Daum

Ingredients

330 grams (1 ⅓ cups) water room temperature
15 grams (~2 teaspoons) honey
10 grams (2 ¼ teaspoons) traditional yeast or 21 grams fresh yeast)
40 grams (~¼ cup) olive oil
550 grams (~3 ⅔ cups) light spelt flour
12 grams (~2 teaspoons) fine sea salt
More olive oil for the bowl and baking

Instructions

Add the water and honey to a large mixing bowl. Whisk to dissolve the honey in the water, then sprinkle the yeast over top. Set aside for 15 minutes to bloom the yeast. If it doesn't bubble up during this time, you need new yeast.
330 grams (1 ⅓ cups) water, 15 grams (~2 teaspoons) honey, 10 grams (2 ¼ teaspoons) traditional yeast
Whisk in the oil, then add the flour and salt. Stir to form a shaggy dough, then set aside to rest for ten minutes.
40 grams (~¼ cup) olive oil, 550 grams (~3 ⅔ cups) light spelt flour, 12 grams (~2 teaspoons) fine sea salt
After the dough has rested, use wet hands to do one round of stretches and folds. Cover the bowl tightly (I use a plate and damp tea towel) and place in the refrigerator to rise overnight, or for at least eight hours and up to 24 hours.
The next day, take the dough out of the refrigerator. Wet your hands again and do another round of stretches and folds (this will deflate the dough). Add a tablespoon of olive oil to the bowl and roll the dough around to coat in oil - this is important.
More olive oil for the bowl and baking
Let the dough rise again at room temperature until doubled in size. This usually takes between two and four hours.
Once the dough has risen, line a small baking sheet or 23x33 cm* (9x23 in.) pan with high sides with parchment paper. Pour one tablespoon of olive oil into the pan and spread with a pastry brush to coat the paper. It will pool in places, that's normal.
More olive oil for the bowl and baking
Gently tip the risen dough out onto the prepared baking sheet. Do not deflate the dough. Set aside while you preheat the oven to 200°C (400°F).
Once the oven is hot, lightly oil your hands and use your fingertips to poke holes all over the top of the dough to create deep dimples. Drizzle another tablespoon of olive oil over the dough and top with sea salt and any other toppings you'd like (see notes).
More olive oil for the bowl and baking
Bake for about 25 minutes, or until golden brown. The bread will rise significantly in the oven.
Remove the focaccia from the oven and immediately lift it, using the parchment paper, to transfer to a wire rack. Slide the bread off the paper so that it can cool on the rack to prevent softening of the crust. Serve warm or cool fully before slicing.

Notes

* The small baking sheet I use is slightly wider and shorter than this, but it's a more common size and works just as well with this baking time (the volume is about the same).

Measuring: as always, I recommend using weight measurements for accuracy (cups aren’t reliable). Cup amounts for flour are based on the typical home baker measurement of scoop and level.

Toppings: pictured is fine salt and fresh rosemary (I rarely use flake salt). If using bigger toppings like roasted garlic or caramelised onion, try to press them in slightly when you do the dimpling to prevent burning.

Double the dough: use visual cues rather than times when working with yeast dough. The timings provided for proving are guides and will vary (mostly depending on temperature). When the dough has doubled in size, it's ready, even if it takes longer than you think it should.

Storage: focaccia is best the day it's baked, but it can be stored in a sealed container at room temperature for up to three days. The crust will soften as it's stored. (I usually share with friends or family or dedicate myself to eating the entire loaf in one day.)

Freezing: once fully cooled, transfer the bread (whole or in pieces) to an airtight container. Freeze for up to three months. Thaw at room temperature and refresh in the oven by reheating with a spritz of water to re-crisp the crust. Be sure to freeze the same day it's baked to ensure freshness.

You don't need to line the baking sheet with parchment paper for this recipe, but it prevents sticking and I find it helps a lot with keeping the crust crisp as it's easier to remove the bread from the sheet while it's still very hot. Simply lift out and slide from the paper onto the wire rack.

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