Spelt Focaccia With Rosemary, Garlic, And Pecorino
Medically reviewed by Christiana George Updated Date: June 8, 2023
I made buttermilk pancakes the other day and substituted a little of the all-purpose flour for spelt. They were so good! It made me realize that it’s been a long time since I baked with whole grain flours (hard to believe that it had been my sole obsession three years ago). Also, yikes, I just realized the last recipe featured on this blog containing a flour other than all-purpose was way back in November! They’re really good cookies by the way.
I decided to remedy this immediately. As usual, I pulled out my battered copy of Good to the Grain. The recipes coupled with the photography always fill me with this longing to lead a more wholesome life, with no greasy take-out food, no indoor pants, and fresh air coursing through the rooms at all times. Let’s address why these are impossibilities.
First, there’s no way I could do away with my comfort food burritos, which are filled to the brim with rice, beans, meat (MEAT), and other stuff that’s good for the soul but not so much for the waistline (it feels weird writing about waistlines, as I don’t think I’ve ever given mine any proper thought). Secondly, I hate wearing jeans, which is something about me you would never guess because I ALWAYS WEAR JEANS. But it’s true. I’d much rather have my legs be swathed in loose, silky, comfortable pants when there’s no one to impress.
And finally, it’s still 40 degrees out, yo! Despite the fact that both Chris and I think of our heating as the devil because it makes the apartment unbearably stuffy, it only turns on twice a day, so to open the windows would be wasting the heated air.
I think the point I’m trying to make is that the healthful life I dream about is probably largely illusory. Though I enjoy baking with whole grain flours, and eating vegetables with all my meals (well, not breakfast—I do give myself a break then), and going to the gym thrice weekly, I’m not perfect.
Anyway, the focaccia called to me.
Spelt foccacia is less springy than regular foccacia, of that I’m sure. Since spelt contains low amounts of gluten, doughs containing it don’t rise as well and result in a lack of the same effervescence as all-purpose doughs. Hence, a slightly denser texture and less sticky.
On the other hand, spelt has a great flavor that I think came through in this recipe. It was kind of hard to tell, with such strong-flavored toppings all competing for attention, but I detected a wheat-flour like taste, with that signature nuttiness I really love.
What disappointed me the most about this recipe was probably due to the overall crappiness of my oven, but my focaccia refused to golden-brown properly! Very disappointing, especially because, I’d kept it in there for so long that the garlic and rosemary started burning. It’s alright. I don’t think the taste suffered too much, but it made for a slightly less attractive presentation.
I don’t need to tell you what to do with focaccia. Neither do I need to tell you how to top it. But, I will add, rosemary is one of my favorite herbs, and it really suits breads, spelt, and garlic and pecorino. With that said, a simple sea salt topping would be enough to make me a happy sailor, and I would gladly eat this focaccia in any form it was offered. In my case, it went perfectly alongside leftover soup (third batch and still going strong), always a winning combination.
(I should also add, I accidentally bought 2 pounds of active dry yeast, so I think I’m going to take up bread-making as a hobby for the foreseeable future. Focaccia is only the beginning, my friends!)
SPELT FOCACCIA WITH ROSEMARY, GARLIC, AND PECORINO
Adapted from Good to the Grain
Makes 1 rectangular focaccia
Ingredients:
1 package active dry yeast (2-1/4 tsp)
Pinch of sugar
1 cup spelt flour
2 cups all-purpose flour, plus more for kneading
1 T kosher salt
1/4 cup plus 2 T olive oil (plus more for greasing)
garlic, herbs, spices, coarse salt, cheese, and any other toppings of choice
Directions:
Lightly rub a large bowl with olive oil. Add 1-1/4 cups of warm water, yeast, and sugar to another large bowl. Stir, and allow the yeast to bloom for about 5 minutes (should start bubbling). Add the flours, salt, and 2 T olive oil and stir to combine. Pour the dough onto a lightly floured surface and begin kneading, adding up to 1/2 cup of all-purpose flour if needed (depending on the manageability of the dough, as it’s quite sticky). Knead for about 10 minutes until the dough is elastic and supple (you’ll start to feel the difference—just keep kneading!)
Put the dough in the oiled bowl, turning it so it’s lightly covered with the olive oil. Cover with a towel and let rise for about 2 hours, or until doubled in size.
Generously oil a baking sheet with olive oil. Place the risen dough onto the baking sheet and stretch it so it fills the pan. Dimple it with your thumb, then cover with a towel and let rise for about an hour.
Preheat your oven to 400 degrees F. Now it’s time to top the dough. First, brush a 1/4 cup of olive oil onto the dough, then sprinkle with the toppings of your choice. Bake for 22 to 25 minutes until golden brown. Allow the bread to cool slightly before slicing and serving.
As a note, you can store the dough in the fridge after the first rise. Just cover it tightly with plastic wrap and make sure to let it come to room temperature before continuing on with the recipe.
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Is Coconut Oil Acidic? Coconut Oil and Acid Reflux
Coconut oil, a popular cooking ingredient and natural remedy, is praised for its versatility and health benefits. From skincare to weight management, coconut oil has found its way into numerous aspects of daily life. But for those dealing with acid reflux or GERD (gastroesophageal reflux disease), the question arises: “Is coconut oil acidic, and is it safe for acid reflux?”
The good news is that coconut oil is not acidic. In fact, it is neutral to mildly alkaline, with a pH level ranging from 7.0 to 8.0. This means coconut oil is unlikely to contribute to stomach acidity. However, its high fat content—though made up of healthy fats—can affect acid reflux symptoms differently for everyone. While some people find coconut oil soothing and beneficial, others may experience worsened symptoms if consumed in excess.
In this article, we’ll explore the acidity of coconut oil, its potential effects on acid reflux, and how to use it safely to promote digestive health.
Is Coconut Oil Acidic or Alkaline?
Coconut oil is considered neutral to mildly alkaline, with a pH level typically ranging from 7.0 to 8.0. Unlike acidic foods and oils (such as vinegar or vegetable oils), coconut oil does not increase the acidity in the stomach or esophagus.
Its pH neutrality, combined with its soothing properties, makes it a popular natural remedy for various health concerns. However, for acid reflux sufferers, the impact of coconut oil depends more on its fat content than its pH level.
Related to Read: Is Coconut Milk Acidic?
Nutritional Profile of Coconut Oil
Coconut oil is composed primarily of fat, specifically medium-chain triglycerides (MCTs), which are a type of healthy fat that is quickly absorbed and used for energy by the body. Below is a breakdown of coconut oil’s key nutritional elements and their effects:
1. High in Healthy Fats
- Coconut oil is almost entirely fat, with about 14 grams of fat per tablespoon. Most of these fats are MCTs, which include lauric acid, caprylic acid, and capric acid. These fats are easier to digest than long-chain fatty acids found in other oils.
2. Antimicrobial Properties
- Lauric acid, a major component of coconut oil, has natural antimicrobial and anti-inflammatory properties, which may promote gut health and reduce inflammation in the esophagus.
3. No Carbohydrates or Protein
- Coconut oil does not contain carbohydrates or protein, making it a pure source of fat and energy.
4. Calorie-Dense
- Coconut oil contains 120 calories per tablespoon, so it should be consumed in moderation, especially for those watching their calorie intake.
Can Coconut Oil Help or Worsen Acid Reflux?
The effect of coconut oil on acid reflux varies from person to person. Here’s how it can either help or exacerbate symptoms:
How Coconut Oil Can Help with Acid Reflux
- Soothes the Esophagus
- Coconut oil’s mild alkalinity and anti-inflammatory properties may help soothe irritation in the esophagus caused by stomach acid.
- Aids Digestion
- The MCTs in coconut oil are quickly digested, which can prevent bloating and reduce pressure on the stomach—a common trigger for reflux.
- Promotes Gut Health
- Lauric acid’s antimicrobial properties can improve gut health by reducing harmful bacteria and promoting a balanced microbiome, which plays a role in digestion and reflux management.
- Natural Lubricant
- Coconut oil can help reduce dryness and irritation in the throat, which can occur with acid reflux.
How Coconut Oil Can Worsen Acid Reflux?
- High Fat Content
- While coconut oil contains healthy fats, consuming too much fat—of any kind—can relax the lower esophageal sphincter (LES). A weakened LES allows stomach acid to flow back into the esophagus, causing reflux symptoms.
- Calorie-Dense
- Overeating calorie-dense foods like coconut oil can increase pressure on the stomach, potentially worsening reflux symptoms.
- Individual Sensitivities
- Some individuals may be sensitive to coconut oil and experience stomach discomfort, bloating, or reflux-like symptoms after consumption.
Author Tip: 7 Kinds of Foods to Avoid with GERD
Tips for Using Coconut Oil Safely with Acid Reflux
If you want to include coconut oil in your diet without aggravating acid reflux, follow these tips:
1. Use in Moderation
- Stick to 1–2 teaspoons per serving. Avoid overusing coconut oil, as excess fat can relax the LES and trigger reflux symptoms.
2. Pair with Reflux-Friendly Foods
- Combine coconut oil with low-acid foods such as oatmeal, bananas, or leafy greens for a balanced, reflux-friendly meal.
3. Avoid Cooking at High Temperatures
- Coconut oil has a smoke point of around 350°F (175°C). Cooking at higher temperatures can break down the oil and release compounds that may irritate the stomach. Use it for low- to medium-heat cooking or as a topping for prepared foods.
4. Use as a Natural Remedy
- Coconut oil can be taken on its own (in small amounts) to coat the esophagus and relieve irritation caused by reflux.
5. Choose High-Quality Coconut Oil
- Opt for virgin or extra-virgin coconut oil, which is less processed and retains more of its natural nutrients and benefits. Avoid hydrogenated or refined coconut oils, which may contain trans fats.
Reflux-Friendly Ways to Incorporate Coconut Oil
1. Coconut Oil Oatmeal
Ingredients:
- 1/2 cup oatmeal
- 1 teaspoon virgin coconut oil
- 1/2 banana, sliced
Instructions:
- Cook the oatmeal as directed.
- Stir in coconut oil and top with banana slices.
- Enjoy as a soothing and reflux-friendly breakfast.
2. Coconut Oil Smoothie
Ingredients:
- 1 cup unsweetened almond milk
- 1 teaspoon virgin coconut oil
- 1/2 cup frozen mango
- 1/2 banana
Instructions:
- Blend all ingredients until smooth.
- Serve as a refreshing, acid reflux-friendly snack.
3. Coconut Oil and Roasted Vegetables
Ingredients:
- 1 cup zucchini, sliced
- 1/2 cup carrots, chopped
- 1 teaspoon virgin coconut oil
Instructions:
- Toss vegetables with melted coconut oil.
- Roast at 375°F (190°C) for 20 minutes.
- Serve as a light and reflux-friendly side dish.
More Coconut Recipes:
Strawberry Coconut Banana Muffins
Lime Coconut Rice Krispie Treats with Tequila
Frequently Asked Questions About Coconut Oil and Acid Reflux
1. Is coconut oil good for acid reflux?
Coconut oil can be beneficial for acid reflux due to its neutral pH, soothing properties, and digestion-friendly MCTs. However, it should be consumed in moderation to avoid triggering symptoms.
2. Can coconut oil cause acid reflux?
Excessive consumption of coconut oil may cause acid reflux in some individuals, as its high fat content can relax the lower esophageal sphincter (LES).
3. What type of coconut oil is best for acid reflux?
Virgin or extra-virgin coconut oil is best, as it is minimally processed and retains its beneficial nutrients. Avoid hydrogenated or refined coconut oils.
4. How much coconut oil is safe to consume for reflux sufferers?
Stick to 1–2 teaspoons per serving, and avoid consuming more than 2 tablespoons per day to prevent reflux triggers.
5. Are there alternatives to coconut oil for cooking with acid reflux?
Yes, alternatives include olive oil, avocado oil, and canola oil, all of which are reflux-friendly when used in moderation.
Final Thoughts
Coconut oil is a neutral to mildly alkaline food that can be safe and beneficial for acid reflux sufferers when used correctly. Its soothing properties, digestive benefits, and antimicrobial effects make it a popular natural remedy for promoting gut health. However, its high fat content requires careful moderation, as excessive consumption can relax the LES and worsen reflux symptoms.
By incorporating coconut oil into a reflux-friendly diet and combining it with low-acid foods, you can enjoy its benefits without worrying about triggering acid reflux. As with any dietary changes, listen to your body and consult with a healthcare professional if you have concerns.
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