I don’t know about you, but I’ve always loved bread. When I started eating the Trim Healthy Mama eating style, I pretty much cut out bread, and most carbs in general. Then, I realized that whole grains, and healthy carbs are good for you. Your body needs them for fuel, so I added them back in.
So, now I make a lot of things with spelt flour. Breads, cakes, cupcakes, pies, and lots of other goodies. I kept seeing videos, and pictures of Focaccia bread on Instagram, so of course I had to make a healthy version.
It turned out so GoOoOoOOD!! I’m not just saying that because I made it. It really was delicious! The first time I made it, I put italian seasoning on top. The second time I made it, which was yesterday, I put Everything But the Bagel seasoning on part of it. Both taste great!!
I made it twice within less than a month, so that tells you how good it is. Also, it’s so workable. Like, you can make it whatever flavor you want! The first time I used Italian Seasoning, the 2nd “Everything but the Bagel” like I mentioned before. Next time, I think I’m gonna add cheese, because cheese makes everything better!!
Like I always say, Like, share, comment, pin, leave tips, tricks, and Subscribeadibe!! You can find me on Instagram (ac_unit18) and Pinterest (Amy Croasmun) I love hearing from you guys, and am always looking for recipe suggestions. I can make a treat healthy, that isn’t normally, or make something up with ingredients you love!!
Healthy, Spelt flour Focaccia Bread!!
Ingredients
- 4.5 cups Spelt flour
- 2.25 tsp Red star yeast
- 1 tbsp Salt
- 2 tsp Honey
- 2.5 cups Lukewarm water (95-100F)
- 6 tbsp Extra Virgin Olive Oil
- 1 tbsp Unsalted Butter
- Flakey Sea Salt
- Italian Seasoning (Or Fresh Herbs)
Instructions
- Preheat the oven to 200F.
- Combine the water, yeast, and honey in a medium bowl. Stir, and let sit for 5 minutes, until foamy.
- In a mixer, or bowl, add the Spelt flour, salt, and yeast mixture. Mix until you have a shaggy dough. When you see it, you'll know what I mean by "shaggy,"
- Add 4 tablespoons of the olive oil to the bowl of dough, and mix until well combined. Cover, and let rise on the stove until doubled in size. It shouldn't take more than an hour. Maybe even less.
- Use the butter to grease a 13x18 cookie sheet. Add a tablespoon of olive oil to the center of the cookie sheet. (A 9x13 pyrex works as well, you'll just have thicker bread.)
- Fold the edges of your dough like a box, until you have a nice ball.
- Transfer the dough to the cookie sheet, and cover with saran wrap that is greased. (I used Olive Oil)
- Place back on the stove until doubled in size. Shouldn't take more than an hour.
- Preheat the oven to 450F.
- When the dough is doubled in size, grease your hands, and spread the dough to the edges of the sheet where it hasn't reached. Now, press your fingers into the dough all over to dimple it.
- Drizzle 1 more tablespoon of Olive oil all over it. (All the oil makes it taste amazing!!) Sprinkle with the sea salt, and Italian seasoning. (This last time I use "Everything But the Bagel" seasoning, and it was delicious too!!
- Bake on the middle rack in your over for 20 minutes. No more, spelt is a drier flour, and you don't want dry bread. When it's done, eat a piece while it's still warm!! It tastes good cold as well.
- Store in the fridge in an airtight container, for up to 2 weeks. Then put in the freezer if there's any actually left.