Focaccia is one of my favourite things to eat, and luckily one of my favourite things to make! I have two focaccia tins, so I always like to make two up at a time. I love Peter Reinhart’s recipes, so I have chosen to make the wholemeal from his book Whole Grain Breads and the plain from The Bread Baker’s Apprentice. However, this time I have used white spelt flour instead of the usual white wheat flour. Spelt has a unique flavour and offers a variety of health benefits. The methods are slightly different in the two recipes and I have made each according the steps outlined by Reinhart.