Whole Grain Einkorn Focaccia
The flavor of whole grain einkorn flour is so delicious, whether you are working with our whole grain flour, sprouted flour, or if you grind wheatberries, you are going to enjoy this Whole Grain Focaccia recipe. This recipe is perfect using either sourdough starter or yeast. If you are interested in learning how to create your own sourdough starter, follow Carla’s step by step instructions.
We love serving focaccia simply with rosemary and sea salt, but we also enjoy jazzing it up with other ingredients, the combinations are endless. In our new recipe, we’ve topped the focaccia with roasted cherry tomatoes, mozzarella, salami, and arugula.
Whole Grain Einkorn Focaccia
For the dough
- ¼ cup plus 2 tablespoons (90 g) refreshed Einkorn Sourdough Starter or 1½ teaspoons active dry yeast
- 1¾ cups (413 g) warm water at 100°F
- 3 tablespoons (38 g) jovial Reserve Blend Extra Virgin Olive Oil, plus more for greasing the baking sheet
- 6½ cups (624 g) jovial Whole Grain Einkorn Flour or 7½ cups (630 g) jovial Sprouted Einkorn Flour or 3¼ cups (624 g) jovial Einkorn Wheat berries, ground to flour
- 2 teaspoons fine sea salt
For the toppings
- 3 tablespoons (38 g) jovial Reserve Blend Extra Virgin Olive Oil
- ¾ pound fresh cherry tomatoes, halved
- 18 thin slices of dry Italian salami
- 4 ounces fontina cheese, shredded
- 4 ounces fresh mozzarella, sliced
- Fresh arugula
- In a large bowl, dissolve the starter or yeast in the water. Whisk in the oil and then add the flour and sprinkle the salt on top. Mix the dough with a stiff spatula or an Einkorn Kneading Tool until all the flour is absorbed. Cover the bowl with a plate and let rest for 15 minutes. Dust a work surface with flour and transfer the dough to it. Knead the dough for 1 minute until it becomes smooth. Return the dough to the bowl and cover tightly with plastic wrap. Let rise for 1 hour if you are using yeast, 4 to 6 hours if you are using sourdough.
- In a medium skillet, sauté 1 tablespoon of oil and the tomatoes until they begin to soften. Set aside to cool.
- In a small bowl, mix together 2 tablespoons of oil and 1 tablespoon of water. Grease a 13 x 18-inch rimmed baking pan.
- Lift the dough from the bowl and place in the center of the prepared pan. Dip your hands into the oil and water mixture and stretch and press the dough into an 11 x 16-inch rectangle. Line up your hands next to each other and use your fingers to make even rows of deep indentations (but not holes) in the dough. Pour the remaining oil and water mixture evenly over the focaccia, tilting the pan to fill most of the indentations.
- Evenly spoon the sautéed tomatoes over the surface of the dough and top with the salami. Cover with plastic wrap and let rise for 40 minutes if using yeast, 70 minutes if using sourdough.
- Preheat the oven to 400°F. Bake the focaccia for 20 minutes. Remove the pan from the oven and add the fontina and mozzarella cheese. Return the pan to the oven and bake an additional 10 minutes until the cheese is melted and edges of the focaccia are lightly browned. Let cool in the pan for 20 minutes before slicing. Top with fresh arugula and serve.