Olive Rosemary Spelt Focaccia


250g wholegrain spelt flour

250g white spelt flour

10g salt

10g fresh yeast (or 3g instant yeast)

1 ½ cups water, warm

2tsp rosemary, dried

½ cup black olives, pitted

1 tsp olive oil

sea salt

rosemary, fresh 



Pre heat your oven to 220°C. Combine flour, salt, yeast, water and rosemary and mix until the dough forms; knead for 10 minutes until the dough is elastic or blend in a food processor until it forms a ball. Let it rise in a warm place for half an hour. Add the olives and knead. Grease a 24cm pan with olive oil. Let the dough rise for about an hour until double in size, knock back and put into pan. Bake for about 20 min.