No Knead Spelt Focaccia
Enjoy this healthy and easy to make focaccia as an appetizer with your favorite toppings!
Equipment
- Bowl
- Scraper
- Digital Scale
- Baking pan size 13 x 9 inches (approx)
- Knife to chop vegetables
Ingredients
- 750 grams Bread Flour King Arthur
- 250 grams Spelt Flour Castle Valley Mill
- 730 grams Water Room temp
- 20 grams Salt Fine
- 200 grams Leaven
- Olive Oil to grease the pan
Instructions
- 12 hours before you plan to mix this dough feed your sourdough starter according to the instructions provided above
- Once your starter is ripe, which means doubled in size, measure out all the ingredients in separate containers
- In a bowl mix: flours, water, leaven, salt. Mix until there are no lumps and all the flour has been incorporated
- Perform folds every 30 minutes for the next 3-4 hours (depending in your dough's temperature)
- Cover and let the dough sit in the refrigerator for the next 12 to 36 hours.
- Bring the dough out of the refrigerator, divide in half. Place the other half back in the refrigerator covered.
- Grease your baking pan with olive oil and place one of the doughs inside. Stretch it out until it covers the pan in about 80%. If it fights you back during the process, let it rest and extend as it slowly.
- Cover the baking pan and let it rise again. For the 1 or 2 more hours (depending on your doughs temperature)
- Preheat your oven to 450°F
- Dimple the focaccia and add olive oil on top. At this moment add the vegetables of your choice. For the one you see on the photo I added: thyme, swiss cheese, onions, green olives.
- Bake for 35-40 min. It's ready when the bottom of the focaccia is gold and crispy.
- Enjoy!
- Repeat the same process with your 2nd half of dough.
Have you made this one?Remember to tag me on IG @vituperiobread so I can see it!