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Enrico’s Spelt Focaccia

Enrico Sgarbossa Master Pizza Chef
By Enrico Sgarbossa

Enrico’s Spelt Focaccia

Plain spelt focaccia
Spelt focaccia with topping

Prep: 1 hr 0 min

Cook: 0 hr 20 min

Servings: 1 focaccia

Print This Recipe 

Traditional Italian focaccia is easy to make and delicious as a sandwich bread or as a pizza base.

This recipe uses our Wholegrain Spelt Flour however it will work just as well with our Wholegrain Stoneground flour. Or try it with Wholegrain Stoneground KAMUT® Khorasan flour.

The wholegrain flour is blended with our Organic Bread & Pizza Flour for a lighter dough.

Ingredients

 600g Kialla Wholegrain Spelt Flour

 400g Kialla Bread & Pizza Flour

 600ml water

 15g fresh yeast

 25g olive oil

 28g salt

Method

First combine all flours with yeast and 80% of the water.
When dough starts to have the right consistency add salt and the remaining water and mix in.
Add the oil.

Let rest for 45 minutes.

Bake at 150ºC for 15 to 20 minutes.

Top with your favourite ingredients.
For example, choose from a mix of: tomato, Spanish onion, olives, feta cheese, fresh ham, smoked chicken, fresh roquette.

Notes

Master pizza chef Enrico Sgarbossa’s restaurant Al Taglio in Surry Hills, Sydney serves gourmet and authentic Italian pizzas and focaccias.

Artisan breads
Traditional Recipes
Download our Free Recipe book
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