Einkorn Focaccia Bread
Einkorn focaccia has a rich, nutty flavor and an airy texture. I topped the bread with flakey sea salt and fresh herbs, but the recipe is versatile and you can add your favorite toppings or enjoy it plain. A high hydration dough and doing several stretch and folds helps make the bread airy and light with a beautiful crumb structure.
Servings: 12 Servings
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.
Nutrition
Calories: 177kcal | Carbohydrates: 28g | Protein: 6g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Sodium: 632mg | Potassium: 19mg | Fiber: 6g | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 2mg
