Home » Fresh Milled Einkorn Focaccia Bread | No Knead Recipe

Fresh Milled Einkorn Focaccia Bread | No Knead Recipe

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This fresh milled Einkorn focaccia bread is a quick weeknight versatile bread the whole family will love!

A stack of fresh milled einkorn focaccia bread on a cutting board.

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Focaccia bread is one of my favorites. You can use it for bread sticks, pizza bread, or as a delicious side bread to most any meal.

Einkorn wheat flour has a nutty flavor and makes a hearty bread.

Why use Einkorn flour?

Ancient grains have a different gluten structure. This means it may be easier to digest than modern wheat.

Einkorn flour, in general, makes some of the most delicious bread products.

Adding this ancient wheat to your diet is a great idea as it has high fiber and high protein, as well as many nutrients.

Pinterest pin with a photo of fresh milled einkorn focaccia on a cutting board. Text reads fresh milled einkorn focaccia.

Why do I mill my own flour?

I choose to mill my own wheat berries because of 3 main reasons:

  • Nutrition – Fresh milled flour has the bran and germ intact which contains all of the nutrients.
  • Fiber – Whole wheat flour is high in fiber. A diet high in fiber is important to digestive health.
  • Flavor – Whole grain flour has incredible flavor making for some of the most delicious breads.

Considerations when using Einkorn flour

A few things to keep in mind when using Einkorn flour is that it doesn’t like to be worked with much.

This means it’s best to not use a stand mixer with a dough hook attachment to knead the dough.

The dough will continue to get stickier and stickier if you do.

The best method is to mix the dough and gently fold it on the counter a few times to carefully build the gluten.

My tip for working with a pretty wet dough is to have a small bowl of water to dip your fingers in while folding.

Fresh milled einkorn focaccia just out of oven in the skillet

Ingredients for making Fresh Milled Einkorn Focaccia Bread

  • Einkorn Flour – I use fresh milled flour, however you can use store bought whole wheat Einkorn flour or all purpose Einkorn flour.
  • Water – For best results use filtered water that is warm to around 100 degrees F.
  • Yeast – I use instant yeast. However, if you want to you active dry yeast, you can. See instructions below.
  • Olive Oil – Use extra virgin olive oil.
  • Salt

Optional Ingredients for toppings

  • Sun-dried tomatoes
  • Roasted garlic cloves
  • Fresh Herbs
  • Kalamata Olives
  • Cherry Tomatoes
  • Caramelized Onions

How to make this is Fresh Milled Einkorn Focaccia

Grind the wheat berries

Grind the Einkorn berries on a fine setting in your grain mill.

Mix the dough

In a large mixing bowl, add the warm water, olive oil, and salt.

Pour the flour in and spoon the yeast on top of the flour.

*For active dry yeast: Take 1/4 cup of the warm water and sprinkle the yeast on top. Cover and let bloom for 5-10 minutes before adding to the recipe*

Mix the dough with a stiff spatula or danish dough whisk until combined and no dry flour is left behind.

This is a high-hydration dough meaning it is stickier than a typical bread dough.

Photo collage of 3 photos in progress for making einkorn focaccia. One is dough in a bowl, the other is dough dimpled in the skillet, and the last is the focaccia just out of the oven.

First rest period (autolyse)

Cover the bowl with plastic wrap and let the dough rest for 30 minutes.

Fold the dough

Turn the focaccia dough onto a lightly floured work surface.

Gently pull each corner of the dough and fold it over the center of the dough all the way around.

Return the dough to the bowl and cover.

This fold method is much more effective for developing gluten when using Einkorn flour.

Perform this folding 2-3 times 15 minutes apart.

sourdough einkorn bread dough after folding

Bulk Fermentation

Let the dough rise covered at room temperature for an additional 1-1 1/2 hours or until noticeably puffy and risen.

Second rise

Prepare a 12 inch cast iron skillet by adding a tablespoon of oil and covering the pan.

Turn the dough into the prepared pan.

Drizzle the top with a tablespoon of olive oil and press your fingertips into the dough to dimple it out into the pan.

Once the dough is evenly distributed on the pan, cover with plastic wrap or a clean towel.

Let rise an additional 30 minutes.

A slice of fresh milled einkorn focaccia showing the crumb.

Bake the Focaccia

Preheat the oven to 400 degrees F.

Add the topping of your choice to the top of the dough.

Bake in preheated oven for 20-25 minutes until lightly golden brown.

Allow the focaccia to cool on a cooling rack before storing.

This focaccia bread has a crispy crust and chewy crumb. Although a simple bread, this recipe is quite delicious and versatile!

Storage

Store leftover focaccia in a plastic bag or airtight container on the counter for up to 3 day.

Freeze in freezer safe bag for up to 3 months.

Overhead shot of fresh milled einkorn focaccia on a cutting board.

Fresh Milled Einkorn Focaccia Bread | No Knead Recipe

Mary Rose
This fresh milled Einkorn focaccia is quick and easy to make. It's nutty flavor, crispy crust, and chewy crumb makes for a versatile bread the whole family will love!
Prep Time 2 minutes
Course Appetizer
Cuisine Italian
Servings 1 batch of Focaccia

Equipment

  • 12 inch Cast Iron Skillet

Ingredients
  

  • 400 grams Fresh milled Einkorn flour
  • 225 gram Warm water
  • 2 tsp instant yeast if using active dry yeast, see instructions below
  • 40 grams Olive oil plus more for drizzling
  • 1 1/2 tsp Salt

Instructions
 

  • Grind the Einkorn berries on a fine setting on your grain mill.
  • In a large bowl, add the water, olive oil, and salt.
  • Pour the flour over this mixture and add the yeast on top.
  • If using active dry yeast, take 1/4 cup of the warm water and sprinkle the yeast on top. Cover and let bloom and become frothy for 5-10 minutes.
  • Mix the dough with a stiff spatula or danish dough whisk until no dry flour remains.
  • Cover with plastic wrap and let rest for 30 minutes.
  • Next, perform 3 sets of folds with 15 minutes in between.
  • To do a fold, turn the dough onto a floured work surface and pull each corner of the dough over the center of the dough all the way around.
  • Return the dough back into the bowl after each fold.
  • After the last fold, cover and let the dough rise an additional 1-1 1/2 hours or until noticeably bubbly and risen.
  • Pro tip: Since this is a high hydration dough, a bowl of water on the counter to dip your fingers in while working with the dough is super helpful!
  • Grease a 12 inch cast iron skillet.
  • Turn the risen dough into the skillet and drizzle with a tablespoon of olive oil.
  • Using the tips of your fingers, dimple the dough and spread it evenly out into the pan.
  • Cover with plastic wrap and let rise for 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Add your choice of toppings and bake the focaccia in the preheated oven for 20-25 minutes until lightly golden brown.
  • Allow to cool on a wire rack completely before storing.

Notes

Store in a plastic bag or airtight container on the counter for up to 3 days.
Freeze in freezer safe bag for up to 3 months.
Keyword Easy Bread Recipe, Einkorn, Einkorn Berries, Einkorn Flour, Focaccia, Focaccia Bread, Fresh Milled Einkorn Flour, Freshly Milled Flour

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