Olive-Rosemary Einkorn Bread

This savory olive-rosemary bread has a thin crust and a soft crumb, with large fermentation bubbles that you will not get with a dryer einkorn dough. You may omit the olives and rosemary and bake the bread plain, or add other ingredients liked walnuts and raisins. We have developed this recipe utilizing both einkorn sourdough starter or dry active yeast.

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Ingredients

Bread Made With Einkorn Sourdough Starter

  • 1 batch einkorn sourdough preferment (listed at the top of this linked page)
  • 1 cup (236 g) warm water
  • 4¼ cups (510g) jovial all-purpose einkorn flour
  • 1 teaspoon fine sea salt
  • 1 cup pitted black olives, sliced
  • two 4-inch sprigs of fresh rosemary, leaves stripped from stem and choppedBread Made with Dry Active Yeast
  • 1 teaspoon dry active yeast
  • 1½ cups (354 g) warm water
  • 4¼ cups (510g) jovial all-purpose einkorn flour
  • 1 cup pitted black olives, sliced
  • two 4- inch sprigs of fresh rosemary, leaves stripped from stem and chopped

Instructions

  1. In a large bowl, mix together the preferment and water (sourdough recipe) or the yeast and water (yeast recipe) until dissolved and creamy.
  2. In a medium bowl, combine flour and salt. (The most accurate way to measure flour is utilizing grams and a kitchen scale. If you use cups, spoon the flour into the cup without shaking or packing down the flour.)
  3. Add the flour mixture to the liquid mixture and mix the dough as much as you can with a stiff spatula. The dough will be very wet and sticky.
  4. Using a bowl scrape, turn the dough out onto a clean work surface. Add the olives and rosemary to dough and using the bowl scraper, cut them into the dough until evenly distributed. The dough will be very sticky and you may dust the dough with additional flour to make it more manageable, but do not add more than 1/4 of cup.
  5. Return the dough to the bowl and cover tightly with plastic wrap. For the sourdough bread, let proof for 3 to 5 hours. For the yeast bread, let proof for 45 minutes. With yeasted einkorn bread, it is important to keep an eye on the proofing. You do not want the dough to overproof or einkorn’s weak gluten will not be able to sustain the bubbles formed during fermentation. This is how the dough will look with the right amount of proofing.
  6. Generously dust your work surface with flour and turn out the dough using the bowl scraper. Dust the top of the dough and fold the outside edges toward the center as if you were folding a letter. Continue dusting and folding in this manner, pinching and tucking the ends until you have rough 10 x 6-inch oval. Do not be concerned if the shape is a bit messy because the dough will expand in the linen and also while baking and correct itself.
  7. Generously dust the center of the linen and place the loaf on top. Generously dust the top and sides of the loaf. Do not be concerned about adding a lot of loose flour now because much of this added flour will be absorbed by the dough during the final proofing. The extra flour that remains will make the loaf beautiful after baking.
  8. Fold the linen over the loaf, one side at a time. You want the loaf to be lightly snug, but not too tight so that the bread has room to expand.
  9. Let the sourdough loaf proof for 1 hour and the yeast loaf for 45 minutes. Be careful to adhere to these times in the second proofing.
  10. Insert a baking sheet in the oven and preheat to 450°F. When the oven is hot, remove the baking sheet. Begin to unfold the linen on your counter until you have arrived at the loaf.
  11. Place the linen on the sheet, then flip the loaf onto it and remove the linen. Bake for 35 minutes.