Einkorn focaccia bread is a fluffy, golden bread that us a delicious alternative to traditional focaccia. This high hydration dough recipe creates a light and airy texture, thanks to the stretch and fold technique.
Not only does einkorn provide a rich, slightly nutty flavor, but it’s also easier to digest and packed with more nutrients compared to modern wheat.
The secret to its beautiful crumb structure lies in the process—resting the dough and gentle folding. A little extra care results in a dough that’s anything but ordinary.
Here is Why This Recipe Works
Ancient Grain Goodness: Einkorn’s unique, nutty flavor and delicate gluten structure bring a new twist to your traditional focaccia, making it worth every sticky hand moment.
No Kneading Required: Just stretch, fold, and let the dough work its magic while you sip your coffee.
Customizable Toppings: Fresh herbs, sliced olives, cherry tomatoes, or caramelized onions—add your favorite toppings for a burst of flavor. Or keep it plain and make an incredible Italian press sandwich.
Heritage Grain: Unlike modern wheat, einkorn hasn’t been hybridized. It is the original wheat consumed by ancient civilizations.
If you have extra flour left over, try our soft and tender einkorn dinner rolls.
The Ingredients
- Pantry: All-purpose einkorn flour, instant yeast
- Pantry seasonings: Salt, flakey sea salt
- Condiments: Olive oil
- Produce: Fresh herbs (rosemary, sage, thyme)
Ingredient Substitutions
- Substitute the flour with all purpose spelt flour.
- You can use Active dry yeast if you increase the amount to 1-1/2 teaspoons.
- Any good quality oil like avocado oil will work if you don’t have olive oil.
Variations
Herb and Garlic Focaccia: Add 1 tablespoon of minced garlic and a teaspoon of dried garlic to the dough. Top with roasted garlic cloves and fresh herbs.
Olive and Sun-Dried Tomato: Top the dough with 1/2 cup of sliced black olives and 1/2 cup of chopped sun-dried tomatoes.
Caramelized Onion and Cheese: Spread 1/2 cup of caramelized onions and 1/2 cup of shredded mozzarella cheese on top of the dough before baking.
Tips for Success with Einkorn Flour
Making Einkorn Focaccia might seem a bit different from your usual bread recipes. Here are a few tips to help you.
- Einkorn flour has a weaker gluten structure, so be gentle when stretching and folding the dough.
- Since the gluten structure is fairly weak, do not let the dough proof too much. It’s best to underproof the dough, allowing it to rise only by 40-50%.
- The dough will be wetter and stickier than traditional focaccia. Wet your hands to prevent sticking when working with the dough.
- If your kitchen is on the cooler side, allow extra time for the dough to rise.
- Experiment with different fresh herbs or add toppings before baking for added flavor.
- Use plenty of olive oil in the pan and on top of the dough to get that perfect golden-brown crust and rich flavor.
Storage
To keep your Einkorn Bread fresh, follow these storage tips:
Room Temperature: Store any leftover bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh for up to 2 days at room temperature.
Freezing: To freeze, wrap the bread tightly in plastic wrap and then place it in a freezer-safe bag or container. It will keep for up to 3 months.
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Einkorn Focaccia Bread
Ingredients
- 1-⅔ cups warm water 380 grams
- 2 tablespoons Olive Oil
- 2 teaspoons instant yeast
- 3-¾ cups all-purpose einkorn flour 450 grams
- 1-¾ teaspoons salt
- Additional glugs of olive oil for the pan and the top
- 1-½ teaspoons course flakey sea salt
- 1 to 2 teaspoons chopped fresh herbs such as rosemary sage, and thyme
Instructions
- Combine the water, olive oil, and yeast in a large mixing bowl.
- Add half of the flour and stir to combine. Stir in the salt then add the rest of the flour. Stir until well combined and you don’t see any streaks of flour. The dough will be wet and sticky.
- Cover the bowl and let it rest for 15 to 20 minutes.
- Stretch and fold: With wet hands, lift one side of the dough, stretch it out, and fold it over onto itself. Rotate the bowl a quarter turn and repeat the stretch-and-fold process three more times, rotating the bowl a quarter turn each time.
- Cover the bowl and let the dough rest for 45 minutes, repeating the stretch-and-fold process outlined above every 15 minutes.
- Coat a 9-inch square pan with olive oil (use a 9 x 13 inch pan for thinner focaccia). Gently transfer the dough into the oiled pan and and let it rest for 45 minutes to 1 hour until it looks puffy.
- Preheat the oven to 375°F. Drizzle a couple of generous glugs of olive oil over the top. Use oiled fingers to press dimples into the dough. Sprinkle the top of the dough with flakey sea salt and chopped herbs if desired.
- Bake for 25 to 30 minutes or until golden brown. If you use a larger pan for thinner focaccia, bake for 15 to 22 minutes.
Notes
- Einkorn has a weaker gluten structure than modern wheat, making the dough more delicate and slightly different to work with. Be gentle during the stretching and folding to preserve its structure.
- The dough will be wetter and stickier than traditional focaccia dough. Use wet hands when handling the dough to prevent sticking.
- The stretch and fold technique strengthens the dough without kneading. Keep your hands wet to prevent sticking.
- If your kitchen is cold, the dough may take longer to rise.
- Fresh herbs like rosemary, sage, and thyme add great flavor. You can also experiment with other toppings like sliced olives, cherry tomatoes, or caramelized onions. Add them before baking for a burst of flavor.
angiesrecipes
Wednesday 7th of August 2024
Love einkorn! Your focaccia looks bakery perfect.
Dahn Boquist
Thursday 8th of August 2024
Thanks Angie!