Fresh Milled Einkorn Focaccia Bread | No Knead Recipe

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

Fresh Milled Einkorn Focaccia Bread | No Knead Recipe

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!

Course Appetizer

Cuisine Italian

Keyword Easy Bread Recipe, Einkorn, Einkorn Berries, Einkorn Flour, Focaccia, Focaccia Bread, Fresh Milled Einkorn Flour, Freshly Milled Flour

Prep Time 2

Cook Time 25

Servings slices

Calories 165kcal

Author Mary Rose

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.

Nutrition