Spelt Focaccia With Olive Oil, Crushed Garlic & Burnt Tomato Sauce

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Spelt Focaccia With Olive Oil, Garlic & Burnt Tomato Sauce

Makes: Two large, thin focaccias

Dairy Free / Low Gluten / Refined Sugar-Free / Vegan / Vegetarian

This week I'm sharing with you all this insanely good tasting recipe for a gut-friendly focaccia bread that you'll keep making over and over. 

We make this a couple times a week in our household, often in the weekend we top with seasonal veggies and our favourite goats or nut cheese for a simple yet substantial summer meal. 

The burnt tomato sauce thing might leave you raising an eyebrow, but trust me, those extra couple of minutes left in the oven to crisp up the crust and the thicker lashings of tomato paste make for an unexpected heavenly bite. I promise.


Spelt Focaccia With Olive Oil, Garlic & Burnt Tomato Sauce

Ingredients:

3 cups white spelt flour*
1 1/2 cups luke-warm water
1/4 cup of local honey
2 tsp dried active yeast
1 tsp pink salt
4 garlic cloves, crushed
1 heaping Tbsp good quality olive oil, plus extra for drizzling

Directions:

  1. Whisk the warm water, honey and yeast together in a small bowl and leave for 5-10 minutes while you prepare your dry ingredients. It's good to go when it is bubbly.
  2. In a large mixing bowl, whisk together the flour and salt. Add the bubbly yeast mixture and stir to incorporate with a firm spatula or just a fork or spoon if you don't have one. Mix until you just see the last of the flour disappear, cover the bowl with a damp cloth and set aside in a warm place for 2-4 hours to rise
  3. Make the tomato sauce (recipe here) or an organic store-bought tomato paste is fine
  4. Preheat oven to 200C and line two baking trays with paper - or pop your pizza stone in the oven to heat up
  5. Divide into two pieces, lightly dust a large board with spelt flour and shape into a round or rectangle, starting at the middle and pressing/stretching outwards
  6. Spread top with sauce, crushed garlic and then drizzle a decent amount of olive oil overtop, about 2 Tbsp per focaccia
  7. Place into oven and bake for approximately 10 minutes, or until golden. 
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Hayley Richards

Hello! I'm Hayley - a certified nutritionist and holistic health coach by trade, a living & whole-foods chef and wellness enthusiast by passion. I'm amazingly blessed to live in sunny Nelson NZ with my gorgeous partner and three delicious daughters.