Olive and Garlic Focaccia Bread


This Olive and Garlic Focaccia is a delicious addition to any dinner table and is done in 2 hours. It’s made with our sprouted spelt flour, which adds whole grains without sacrificing the classic fluffiness of focaccia bread.It’s fluffy, just the right amount of salty, and filled with so much garlic flavor. Eat it on its own, dipped into soup, or as sandwich bread!


For the Focaccia
2 1/4 cups One Degree Organics Sprouted Spelt Flour
1 1/2 teaspoons granulated sugar
1 1/2 cups warm water (100ºF)
1 packet (2 1/4 teaspoons) active-dry yeast
2 teaspoons salt
6 tablespoons olive oil, divided
Coarse or flaked salt

For the Olive-Garlic Olive Oil

1/4 cup olive oil
5 cloves garlic, smashed and minced
3 tablespoons Kalamata olives, finely chopped
Pinch of salt
Pinch of ground black pepper


In a small pan over low-medium heat, add all ingredients for the olive-garlic olive oil. Let gently simmer for 5 minutes. Ensure that the garlic does not burn. Set aside.

In a large bowl, add sugar and water. Sprinkle yeast on top. Gently stir once. Set aside for 5 minutes. The yeast should have foamed up; if not, your yeast is dead, and you will need to restart this step with live yeast.

To the bowl, add spelt flour, olive-garlic olive oil, and salt. Gently stir until the dough is just combined, about 5-10 stirs.

Oil a large bowl with 2 tablespoons olive oil. Place dough in the bowl; set aside in a warm area of your kitchen for 1 hour, until the dough has doubled in size.

Preheat oven to 425ºF.

Oil a 9×13-inch baking dish with 2 tablespoons olive oil. Place dough in the pan; use your fingers to dimple the dough while evenly distributing the dough in the pan.

Drizzle 1-2 tablespoons olive oil on top; dimple the dough to gently press the olive oil into the dough. Top with coarse or flaked salt. Set aside for 30 minutes to let the dough rise.

Bake for 20 minutes, until the top is golden brown.