I had such good luck with yeasted tart dough recently that I thought I would try another yeasted bread. The spelt focaccia from Kim Boyce's "Good to the Grain" looked easy, and it was. I probably only spent about half an hour of active time on this bread, and it baked up delicious. I split it into three pieces and baked the first one with chili salt (from my cousin Jamie in Boulder) and rosemary. I plan to try the next one with roasted garlic and the last one with truffle oil.
The recipe is
here.
