Stealing residual heat from my earlier pizza making adventures proved a success when I experimented with spelt flour to bake an olive and chilli loaf. Spelt flour is now my new favourite as it’s really nutty and produces a really moist but light loaf if it’s proved for long enough to allow the air bubbles to develop properly. It’s really common in Scandinavian baking with added seeds but lends itself to almost any variation in flavours. It’s not the prettiest thing in the world but worth it to make the most of a hot pizza stone!
Pizza stone olive and chilli spelt