Flour that is….Which one to use?
The Greedyboys LOVE Focaccia.
Normally I make it with a bread flour, high protein flour or a mix of bread and all-purpose flour.
Yesterday I decided to make it with a durum wheat/ bread flour mix.
Today I REALLY branched out and made it with spelt.
If you are not a BREADY freak, then skip ahead to the recipe & piccies.
Spelt is an ancient grain used by the Romans and it is being used more often now with the rise in wheat allergies/intolerance.
It has like a ‘nutty’ taste, that is the best way to describe it I suppose.
I have been hesitant to use it as it can be harder to work with than wheat , even though it is still high in protein, its lower in gluten.
Spelt is great if you have wheat intolerance/ allergies and its has a high nutritional value.
If you want to know a bit more about Spelt in bread, have a look at this Fresh Loaf link.
Ok, lesson over…Lets get on with it!
Take my original Focaccia recipe and this is how you alter it.
Really easy, I promise.
I will give you the Durum wheat option and the Spelt option.
With the durum focaccia, I just did a half and half mix of the Durum flour and the High Protein flour I had.
I also added a wee bit more Olive oil in the mix and I kneaded it a little longer being such a hard flour.
But I have to say, I have never found Durum hard to work with..Its a pleasure and the Taste!!
That was the only change if you are using Durum.
My only moan was that I didn’t have enough Olive oil for the topping!
With the Spelt, I did a 3 cups spelt/ 1 cup bread flour mix.
I also added a wee bit more yeast for a wee boost as spelt doesn’t rise as much and kneaded it less 2-3 minutes because of the lower gluten levels.
I had read that you can reduce the oven temperature by 30 degrees but I didn’t do that as focaccia is relatively flat and not needing long to cook through.
However, I would consider it for a round or baton loaf.
I must admit I really liked the Spelt focaccia but I like all focaccia!!
So perhaps I am not the best judge.
You make it, What do you think?
Durum flour makes gorgeous Altamura bread.
If you are looking for a good place to buy a great variety of flours in NZ, My bread mix is fabulous!!
They have a wide variety and I like to try different flours.
Kamut is what I will try next:)
Did you enjoy that focaccia ?
Have you tried Pane di Patate?
Casatiello? Yummy sausage and cheese bread from Naples.