Spelt flour is high in protein, which is ideal for giving breads structure and a hearty texture. Bread baking novices will appreciate this soft, easy to work with dough that requires a minimal amount of kneading and is easy to shape.
- 2 cups spelt flour
- 1 envelope active dry yeast (1/4 ounce)
- 1 cup warm water (between 105 and 115 degrees)
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil divided
- 2 teaspoons kosher salt
- 3 tablespoons chopped
- 1/2 teaspoon crushed red pepper
- 1/2 cup shredded Parmesan cheese
In a large bowl, combine the spelt flour, yeast, water, honey, 1 tablespoon oil, salt, rosemary and crushed red pepper. Stir until the dough comes together. Turn the dough out onto a lightly floured surface and knead until smooth, about one minute. Lightly oil the bowl and add the dough, turning to coat. Cover and let rise in a warm, draft-free place until doubled in bulk, about one hour.
Punch the dough down and transfer to a parchment-lined baking sheet. Press it into an oval, about 12- by 8-inches. Using your fingers, press small indentations all over the dough. Brush with the remaining tablespoon of oil. Let the dough stand uncovered for 45 minutes until slightly raised.
Preheat the oven to 375 degrees. Bake the focaccia for 15 minutes. Sprinkle the cheese over the surface and bake an additional 5 minutes until lightly browned all over. Let cool for 5 minutes before serving with a pool of good olive oil and salt for dipping.
Makes one loaf.
Photo by Jodi Miller