Spelt Focaccia

This is a wonderful wheat-free alternative to the delicious Italian specialty.


  • 3 cups spelt flour
  • 3 Tbsp. ghee
  • 1 Tbsp. Organic Pitta Churna Cooling Spice Mix
  • 1 cup warm water
  • 1 Tbsp. sugar
  • 1 envelope dry yeast
  • 1 Tbsp. dry Italian herb mix
  • Garlic paste (optional)
  • 1 tsp. salt


  1. In a large mixing bowl, combine the yeast, water and sugar and let stand covered for about five minutes. The yeast will appear to "bloom."
  2. Stir in 2 tablespoons of melted ghee, 2 cups of the spelt flour and the salt. Whisk well. Have fun. This is a messy process.
  3. After all the mixture is moist and sticky, slowly add the remaining cup of flour a little at a time until all the flour is used and you have a nice, elastic textured dough.
  4. Using half of the remaining ghee, oil another large mixing bowl and place the dough ball inside.
  5. Cover and place in a warm spot for 45 minutes until the dough is doubled in size.
  6. Preheat your oven to 400° F, placing a rack in the lowest position.
  7. Use remaining ghee to oil a round cooking sheet. A 12-inch pizza pan works great!
  8. After the dough has risen, remove from bowl and push down; reform the dough ball in the center of the pan, pushing the dough out evenly to the edges.
  9. When formed, sprinkle the top with Italian herbs and spread with several teaspoons of the garlic paste if desired.
  10. Bake on bottom rack for 15 to 20 minutes. Cool and cut into squares for serving.
  11. Dried Italian herb mixes generally contain oregano, basil, thyme and sometimes rosemary, and are available in the spice section of most grocery stores.

Recipe courtesy of