How to make:
Olive and Garlic Focaccia
This Olive and Garlic Focaccia is a delicious addition to any dinner table and is done in 2 hours. It’s made with spelt flour, which adds whole grains without sacrificing the classic fluffiness of focaccia bread.
Prep Time:
1 hour 35 minutes
Cook Time:
25 minutes
Total Time:
2 hours
Author:
Yield:
12 servings 1x
Ingredients
For the olive-garlic olive oil:
- 1/4 cup olive oil
- 5 cloves garlic, smashed and minced
- 3 tablespoons Kalamata olives, finely chopped
- Pinch of salt
- Pinch of ground black pepper
For the focaccia:
- 1 1/2 teaspoons granulated sugar
- 1 1/2 cups warm water (100ºF)
- 1 packet (2 1/4 teaspoons) active-dry yeast
- 2 1/4 cups Organic Sprouted Spelt Flour from One Degree Organics
- 2 teaspoons salt
- 6 tablespoons olive oil, divided
- Coarse or flaked salt
Instructions
- In a small pan over low-medium heat, add all ingredients for the olive-garlic olive oil. Let gently simmer for 5 minutes. Ensure that the garlic does not burn. Set aside.
- In a large bowl, add sugar and water. Sprinkle yeast on top. Gently stir once. Set aside for 5 minutes. The yeast should have foamed up; if not, your yeast is dead, and you will need to restart this step with live yeast.
- To the bowl, add spelt flour, olive-garlic olive oil, and salt. Gently stir until the dough is just combined, about 5-10 stirs.
- Oil a large bowl with 2 tablespoons olive oil. Place dough in the bowl; set aside in a warm area of your kitchen for 1 hour, until the dough has doubled in size.
- Preheat oven to 425ºF.
- Oil a 9×13-inch baking dish with 2 tablespoons olive oil. Place dough in the pan; use your fingers to dimple the dough while evenly distributing the dough in the pan. Drizzle 1-2 tablespoons olive oil on top; dimple the dough to gently press the olive oil into the dough. Top with coarse or flaked salt. Set aside for 30 minutes to let the dough rise.
- Bake for 20 minutes, until the top is golden brown.
Find it online: https://www.emilieeats.com/olive-and-garlic-focaccia/