Sourdough Einkorn Focaccia Recipe (One Bowl Recipe!)

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If you are a fan of sourdough bread and crave something that has a crispy crust and a chewy texture, this sourdough focaccia recipe is the perfect recipe for you. The recipe uses einkorn flour, which is an ancient wheat variety with a unique nutty flavor that gives the focaccia a rich taste. Also, using sourdough starter adds complexity to the dough and makes it easier to digest. My favorite part is how easy this recipe is. No fancy mixers, no kneading. Just one bowl and a few simple ingredients.

Ingredients For Sourdough Einkorn Focaccia

Einkorn Flour

Einkorn flour is an ancient wheat variety that has been cultivated for thousands of years. It is rich in nutrients, including protein, fiber, and minerals such as iron, magnesium, and zinc. Einkorn flour is also low in gluten and contains more antioxidants than modern wheat varieties, making it a healthy option for those who are sensitive to gluten or looking for a nutrient-dense alternative to traditional wheat flour.

Sea Salt

Make sure to use high-quality sea salt. These types of salt have a clean, pure taste and a larger grain size than table salt, which allows for better control of the saltiness and texture of the bread. Avoid using iodized table salt, as it can give the focaccia a metallic taste and may contain anti-caking agents that can affect the texture of the dough.

Sourdough Starter

Sourdough starter is the star of this focaccia. Well, actually it’s a three-way split between the einkorn, olive oil, and sourdough starter. If you want to learn more about sourdough starter, check out this blog on what is sourdough starter. I guess that’s what happens when you have simple, scratch-made recipes! The sourdough starter has to be active and bubbly. This is not a recipe for sourdough discard.

Water

Use filtered or bottled water that’s free from chlorine and other chemicals that can potentially harm the natural yeast culture in your sourdough starter. Chlorinated water can kill the beneficial bacteria and yeasts that are present in your starter, which can negatively affect the taste and texture of your focaccia. I use a Berkey in my home and I love it!

Olive Oil

Olive oil is a key ingredient that makes sourdough focaccia soooo tasty and rich. Make sure you choose a good quality extra virgin olive oil. I actually love Costco’s organic olive oil or I purchase it from Azure Standard.

Toppings Inspiration For Sourdough Einkorn Focaccia

The sky is the limit here! You can keep it simple with just salt and herbs, or you can turn your focaccia into a full meal with cheese, tomatoes, and meat! Check out some flavor ideas below for inspiration.

Herbs and Spices – Sprinkle dried or fresh herbs such as rosemary, thyme, oregano, or basil over the top of the bread before baking.

Cheese – Add grated or sliced cheese such as parmesan, mozzarella, or feta on top of the bread before baking or during the last few minutes of baking.

Vegetables – Top the focaccia with roasted vegetables such as tomatoes, bell peppers, zucchini, or onions. You can also use fresh vegetables like arugula, spinach, or cherry tomatoes to top the bread after baking.

Olives – Add sliced or chopped olives to the dough before baking for a delicious Mediterranean flavor.

Garlic – Crush some garlic cloves and mix with olive oil, then spread the mixture over the top of the bread before baking.

Meat – Add sliced meats such as prosciutto, salami, or ham on top of the bread after baking.

Sweet Toppings

You can also try sweet toppings like honey, figs, or chocolate chips for a unique and delicious twist on traditional focaccia.

Tools You Need

Before you start making the sourdough focaccia, make sure you have the following tools on hand:

• A cast iron skillet or a deep pan
• A kitchen scale to measure the ingredients accurately
• A mixing bowl to mix the dough

How To Make Sourdough Einkorn Focaccia

Combine sourdough starter, water, and olive oil

In a mixing bowl, combine the sourdough starter, water, and olive oil. Use a whisk to mix the ingredients together until they are well combined.

Add in Einkorn flour and sea salt and mix to combine

Next, add in the Einkorn flour and sea salt to the mixture. Use a wooden spoon or a dough scraper to mix the ingredients together until a shaggy, wet dough forms. The dough should be sticky and wet, but still able to hold its shape.

Stretch and Fold The Focaccia Dough

This step is optional, and sometimes I dont have time to do it. But einkorn really needs that extra step to help develop the gluten and aerate the dough, giving you those big focaccia bubbles that are crunchy, crisp, light and sooooo good.

Cover tightly and let rest for 3 to 5 hours

Cover the mixing bowl tightly with plastic wrap or a damp towel and let the dough rest at room temperature for 3 to 5 hours. During this time, the dough will rise and become more flavorful as the sourdough starter ferments.

Oil your baking dish and transfer the focaccia dough

Coat a 9×13 inch baking dish or cast iron skillet with 2 tablespoons of olive oil. Transfer the wet dough from the mixing bowl to the oiled baking dish.

Spread out the dough and make dimples

Coat your fingers with olive oil to prevent the dough from sticking. Use your fingertips to make deep dimples all over the surface of the dough, spreading the dough out evenly on the dish. Be careful not to poke all the way through the dough.

Drizzle top of focaccia with olive oil and toppings

Drizzle the top of the dough with additional olive oil. This will help to keep the surface of the bread moist while it bakes.

Preheat oven to 425, Cover and let the bread rise for 1 hour

Preheat the oven to 425°F (220°C). Cover the baking dish with plastic wrap or a damp towel and let the bread rise for an additional hour. This will help the dough to puff up and become light and airy.

Bake for 30 mins, until crust is golden.

Remove the plastic wrap or damp towel from the baking dish and bake the bread in the preheated oven for 30 minutes, or until the crust is golden brown and crispy.

Allow to cool at room temp

Once the bread is finished baking, remove it from the oven and allow it to cool at room temperature for at least 10-15 minutes before slicing and serving. Enjoy your delicious sourdough focaccia.

Tips for Making Sourdough Einkorn Focaccia

Here are some tips to help you make the perfect sourdough focaccia:

• Plan your baking schedule in advance to give the dough enough time to ferment and rise.
• Use a long fermentation period to develop the flavor and texture of the dough.
• Use only one bowl for mixing and fermenting the dough to simplify the process and minimize cleanup.

FAQ

Can I use all-purpose flour instead of einkorn flour?

This recipe works best with Einkorn since the flour works differently with water. For an all purpose sourdough focaccia, check out this recipe.

Can I make sourdough Einkorn focaccia without a sourdough starter?

No, you need a sourdough starter to make sourdough focaccia. The sourdough starter helps to ferment the dough and gives the focaccia its distinctive flavor and texture.

How to store sourdough focaccia?

If you haven’t devoured your focaccia after it as cooled, then you can store it loosely wrapped in plastic wrap for up to 3 days. Due to the high oil content of this bread, I do not recommend freezing it.