Whole-Grain Spelt Olive Focaccia (Sourdough, Same-Day)

A hearty, olive-oil-rich focaccia made with 100% whole-grain spelt and natural sourdough. Tender, nourishing, and deeply savory, this same-day bake proves that rustic bread doesn’t need white flour to be satisfying, sourdough doesn't have to be complicated and you can absolutely fit this into a easy lazy day. Perfect alongside soups, bowls, or eaten warm straight from the board with hummus and shirazi.

Categories: Bread

Ingredients:

  • 150 grams Active Starter
  • 500 grams Warm Water
  • 20 grams Olive Oil
  • 650 grams Spelt Flour
  • 13 grams Sea Salt
  • Optional
  • Green Olives
  • Black Olives
  • Rosemary

Directions:

Morning – Wake the Starter (~8 a.m.)
Take your starter out of the fridge in the morning and feed as usual. Let it become bubbly and active before mixing the dough.
I had about 80 grams of starter, I fed a 1:1:1 ratio, so 80 grams of warm water and 80 grams of fresh spelt flour. Mixed well and let that sit on the counter until later morning,

Mix the Dough (around 11:00 am)
In a large bowl, combine the starter and water and mix until all of the sourdough starter is smooth. Next mix in your olive oil, and then the flour. Mix until no dry flour remains. Cover and let rest for 15 minutes. Salt tightens gluten. Adding it after hydration keeps the dough softer and more extensible, which is especially helpful with whole-grain spelt.
Sprinkle the salt over the dough and gently fold it in. If the dough feels very tight, add a small splash of water while folding.

The dough should be soft, loose, and slightly sticky.

Bulk Rise (about 2–3 hours)
Let the dough rest at room temperature. During the first 90 minutes, perform 2–3 gentle stretch and folds, spaced about 30 minutes apart.
After that, let the dough rise undisturbed until it looks puffy and relaxed, about a 50–75% rise.

Pan the Dough (around 3:00 pm)
Generously oil an XL sheet pan. Transfer the dough to the pan and flip once so both sides are coated in oil.
Gently stretch toward the corners without forcing it. If it resists, let it rest and stretch again later.

Final Rise (2–2½ hours)
Let the dough rise in the pan until airy and jiggly and naturally filling the corners.

Near the end of the rise, dimple deeply with oiled fingers. Add olives, rosemary, flaky salt, and a generous drizzle of olive oil.

Bake (5:40–6:00 pm)
Bake at 425°F for 20–25 minutes, until deeply golden with crisp edges.

Let rest 10 minutes before slicing.

Notes

Whole-grain spelt produces a tender, cohesive crumb, not large open holes — this is normal and desirable.
This focaccia keeps well and reheats beautifully.
Excellent with hummus, soups, or as a base for sandwiches.