Vegan spelt focaccia recipe

Lucy Johnson Avatar

Focaccia is undoubtedly one of the best breads to make and to eat. Here is my take on this classic Italian bread, using spelt flour.

spelt focaccia with tomatoes and onion

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There are many things in life that make me happy, and focaccia is definitely one of them!

Top it with fresh cherry tomatoes and rosemary, served with balsamic vinegar and your finest extra virgin olive oil, and you’re in Italian heaven.

What is Focaccia?

Focaccia is an Italian flatbread mainly consisting of flour and oil, topped with fresh herbs and other tasty ingredients – garlic, rosemary, tomato, potato, and much more!

the inside of a spelt focaccia bread

What do you eat with Focaccia?

Focaccia can be served as a side to any Italian style dish (it goes super well with pasta dishes!), or it can be served as a dish in itself. I could eat tasty bread anytime, anywhere.

We tend to eat it with an oil and balsamic dip.

Why Spelt Focaccia?

Spelt is an ancient grain which hasn’t been tampered with, like most white flour. This means it is more gentle on the stomach, and I believe, much tastier! It has a beautiful earthiness and breadiness – believe it or not haha.

Make sure to check out my Bao Bun recipe – also using the magical spelt flour.

spelt focaccia with tomatoes and onion

Spelt focaccia recipe

Vegan and super tasty!
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Course: Appetizer, Side Dish, Snack, Starter
Cuisine: Italian
Servings: 12 chunks
Author: Lucy Johnson



  • 400 g spelt flour
  • 7 g Quick yeast
  • 1 tsp Salt
  • 2 tbsp olive oil - extra virgin if possible
  • 270 g warm water - (same as ml)


  • 2 sprigs of rosemary - fresh
  • 2 tbsp olive oil - extra virgin if possible
  • Pinch Sea salt flakes
  • 8 Cherry tomatoes - halved


  • Mix the flour in with the yeast and salt in a large mixing bowl
  • Mix in the warm water until fully incorporated and then knead in the 2 tbsp of olive oil
  • If kneading by hand: flour your work surface and scrape the dough out onto the surface. Knead for 1 to 2 minutes, but be careful not to over-knead. The dough will be sticky but don't be tempted to add more flour
  • If kneading in a standalone mixer: let the machine knead the dough for 1 minute
  • Place the dough into a well-greased (oiled) bowl and cover it with a damp tea towel. Leave in a warm place to rise for around 1 hour (or until double in size)
  • Scape your dough out of the bowl into an oiled baking tray (about the size of a large brownie tray) and push down on the dough using your fingertips, until all the air has been released
  • Using your hands, pull the dough out to the sides, so it fills the whole tray
  • Sprinkle the other 2 tbsp of oil on top, along with a large pinch of sea salt flakes, and the leaves from the rosemary sprig.
  • Push the cherry tomato halves into the dough so that the dough comes up over the sides slightly. I like to keep the inside of the tomato half pointing up as it looks prettier!
  • Re-cover the dough with the damp tea towel and leave to rise again, until the dough is reaching the top of the tray (nearly doubled in size)
  • Preheat your oven to 220ºC fan
  • Place the tray into the oven and cook for about 10 minutes and then check on the bread. If it is browning too quickly, reduce the temperature to around 180ºC fan. Cook for a further 15 minutes (or until the bread makes a hollow noise when you tap on it)
  • Leave the focaccia to cool for a while before pushing it out of the tray. Serve warm with your favourite dips or pasta dish