Spelt Sourdough Focaccia with Olives, Garlic and Za'atar

"Super soft sourdough focaccia made wit spelt flour and topped with roasted garlic, Sicilian 'Belice' olives and za'atar"
-- @isabella.akshay
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  • Recipe Card
Prep time 10hrs
Cook time 15mins
Serves or Makes: 4

Recipe Card

For the Poolish


  • 80 grams active sourdough starter
  • 250 grams lukewarm water
  • 250 grams spelt flour

For the Focaccia


  • 500 grams poolish
  • 70 grams semolina flour (or other wheat flour)
  • 140 grams water
  • 10 grams Kosher salt
  • 10 olives, sliced
  • 6 cloves garlic, sliced
  • 1 tablespoon za'atar

For the Poolish


  • Step 1

    In a medium bowl, mix all ingredients for the poolish together. Leave to ferment overnight until the batter is bubbly and smells yeasty.

For the Focaccia

  • Step 1

    In a stand mixer with the dough hook attachment, mix together the 500 grams of poolish with the semolina flour, water and Kosher salt. Mix all ingredients until there are no lumps.

  • Step 2

    Take the dough out of the bowl onto an oiled surface and knead it for 5 minutes. Fold the dough onto itself repeatedly, turning it 90 degrees after each fold. If the dough still seems loose, pick the dough up and slap it onto your work surface, kneading it between each slap. This is allows the dough to strengthen and form the airy bubbles that are typical of focaccia when baked.

  • Step 3

    Place the dough in a bowl and generously oil with olive oil, and fold every 20 minutes for a total of 2 hours. To do so, simply grab one corner of the dough and pull it up and over itself. Repeat on the other 3 corners, then flip over so the seams are underneath.

  • Step 4

    Once the dough has doubled in size, oil a baking tray with more olive oil and leave it to relax on the tray for another 30 mins - do not pull, knead or stretch the dough.

  • Step 5

    Preheat the oven to 500°F. Once the dough has relaxed and is bubbly, gently spread it out. Prod the dough a few times with your fingers. In a small bowl, mix 1 tablespoon olive oil and 3 tablespoons of water and pour it over the focaccia. Top with olives, garlic and za'atar.

  • Step 6

    Bake the focaccia until golden brown, about 15 minutes.

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