Olive Herb Spelt Focaccia

A deeply golden loaf with rosemary, tomatoes, and briny olives

Yield: 12 squares | Time: 25 minutes active • 1 hour 45 minutes total | Estimated energy: About 190 calories per square

INGREDIENTS

• 1 1/2 cups warm water

• 2 1/4 teaspoons active dry yeast

• 1 teaspoon maple syrup

• 2 cups organic whole grain spelt flour

• 1 1/2 cups organic unbleached bread flour, plus more as needed

• 1 1/4 teaspoons fine sea salt

• 3 tablespoons extra virgin olive oil, plus 2 tablespoons for the pan and top

• 1/2 cup halved cherry tomatoes

• 1/3 cup pitted Kalamata olives

• 1 tablespoon chopped rosemary

• 1 teaspoon fresh thyme leaves

• Black pepper

METHOD

1. Stir the warm water, yeast, and maple syrup together. Let stand 5 to 8 minutes, until lightly foamy.

2. Whisk both flours and the salt in a large bowl. Add the yeast mixture and 3 tablespoons olive oil. Stir, then knead 6 minutes. The dough should remain slightly tacky.

3. Cover and let rise 45 to 60 minutes. Coat a 9 by 13 inch pan with 1 tablespoon olive oil, press in the dough, and let it rest 20 minutes.

4. Heat the oven to 425°F. Dimple the dough, add tomatoes, olives, rosemary, thyme, black pepper, and the remaining olive oil.

5. Bake 22 to 27 minutes, until richly golden. Rest 15 minutes before cutting.

FEATURED INGREDIENT BENEFITS

Whole grain spelt contributes fiber and naturally occurring minerals. Extra virgin olive oil provides mostly unsaturated fat, while tomatoes and herbs add color and plant compounds without asking salt to carry every flavor.

COACH WINONA’S KITCHEN NOTE

Spelt brings a nutty depth but can become firm when too much flour is added. Keep the dough slightly tacky and let the oiled pan do the work.

WISE CHOICES FOR YOUR BODY

A nourishing recipe may still need adjustment for your health plan. Consider allergies, gluten tolerance, blood-sugar needs, kidney concerns, sodium goals, digestive comfort, medications, and the guidance of your qualified healthcare professional or registered dietitian. Ingredient substitutions can change both nutrition and estimated calories.

FROM THE PLANT STRONG TABLE

This recipe appears in The Plant Strong Table, Volume 2, from IndigoKoi Wellness, LLC. Continue the table with “Orange Almond Breakfast Loaf.”

BLOG KEYWORDS AND TAGS

plant based spelt focaccia, healthy homemade bread, olive rosemary focaccia

Estimated calories are based on standard ingredient averages and the stated yield. This recipe offers general culinary education and is not individualized medical or nutrition care.