Ben Kiely, Culinary Arts Chef Instructor at the Pacific Institute of Culinary Arts (PICA) in Vancouver shares his recipe for tomato and potato focaccia with basil, olive oil and spelt flour. 



  • 300g white spelt flour
  • 1 tsp dried-active yeast
  • Water as needed to form a dough
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp chopped fresh rosemary for the dough
  • 3-4 tbsp good quality olive oil, plus extra for kneading
  • 15-20 baby new potatoes
  • 10-15 cherry tomatoes
  • Sea salt
  • Small bunch fresh basil



  1. Place the flour, yeast, salt, sugar and rosemary in a large bowl and mix until evenly distributed. Now add as much cold water as needed to form a dough.
  2. Knead for around 10 minutes, or until the dough feels smooth. Place into a lightly oiled bowl and cover with oiled cling film and leave to prove in a warm place for at least an hour.
  3. While the dough is proving, clean and halve the new potatoes and cook until par-boiled in salted water. Keep to one side until needed for the topping.
  4. Preheat the oven to 220C/425F.
  5. Generously grease a baking tray or medium frying pan and tip the dough out into the tray – it will be quite wet still and very elastic. Carefully and gently spread the dough out using your fingers to fit the tin. Do this gradually over 30 minutes, then drizzle over more olive oil and top with the sliced baby potatoes and cherry tomatoes.
  6. Bake for 25-30 minutes until golden-brown. Finish with olive oil, torn basil leaves and sea salt.


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