Focaccia is a timeless Italian bread that pairs wonderfully with a variety of toppings, and today we’re bringing you a twist on the classic recipe with Einkorn Flour Focaccia with Cherry Tomatoes. Einkorn flour, an ancient grain, brings a soft, nutty flavor and a more digestible texture than modern wheat. This rustic bread, topped with juicy cherry tomatoes and aromatic herbs, makes a perfect accompaniment to any meal or a satisfying snack on its own. Follow this step-by-step guide to create a golden, flavorful focaccia with a tender crumb and delightful bursts of sweetness from the tomatoes.
What is Einkorn Flour Focaccia?
Einkorn flour focaccia is a unique twist on the traditional focaccia bread. Einkorn is one of the oldest cultivated grains, known for its rich history and nutritional benefits. Unlike modern wheat, einkorn has a delicate gluten structure that makes it easier to digest. The soft, tender crumb of einkorn flour focaccia contrasts with its slightly crispy golden crust, making it an ideal addition to your bread repertoire.
This recipe incorporates cherry tomatoes, which add a sweet, juicy burst of flavor to every bite. The bread’s texture is rich, soft, and full of depth, enhanced by the earthy taste of the einkorn and the vibrant tomatoes. Whether you serve it as a side, an appetizer, or as a snack with a drizzle of olive oil, this focaccia is sure to become a staple in your kitchen.
Origin of Einkorn Flour Focaccia
Focaccia is an ancient Italian bread that has been enjoyed for centuries. The origins of focaccia can be traced back to the Etruscans in Italy, who would bake a flat, simple bread on stones. The modern version of focaccia has evolved over time, with many regional variations in Italy, but it has always remained a favorite because of its versatility and delightful texture.
The addition of Einkorn flour into focaccia is a nod to the past, using a grain that was once commonly grown by ancient civilizations. Einkorn is considered the first wheat ever cultivated, and it has been making a comeback in recent years due to its unique properties and health benefits.
Ingredients for Einkorn Focaccia with Cherry Tomatoes
Before we dive into the recipe, here are the ingredients you will need for this Einkorn Focaccia with Cherry Tomatoes:
- 3 cups einkorn flour (freshly milled or store-bought)
- 1 tsp sea salt
- 1 tsp active dry yeast
- 1¼ cups warm water (about 105–110°F or 40–43°C)
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- 1 cup cherry tomatoes (halved)
- 1 tsp dried oregano or thyme
- Flaky sea salt for topping
Step-by-Step Instructions for Making Einkorn Focaccia
1. Activate the Yeast
In a small bowl, dissolve the yeast in warm water. Stir gently and let it sit for 5–10 minutes, allowing it to foam. This step ensures the yeast is active and ready to work its magic in your dough.
2. Mix the Dough
In a large mixing bowl, combine einkorn flour and sea salt. Add the yeast mixture and olive oil to the dry ingredients. Stir with a spatula or dough whisk until no dry flour remains. The dough will be sticky, which is normal for einkorn flour, so don’t worry if it feels a little tacky.
3. Stretch and Fold
Cover the dough and let it rest for 30 minutes. During this resting time, perform 3 sets of stretch-and-folds, each set spaced about 15 minutes apart. Here’s how you do it:
- Wet your hands to prevent sticking.
- Gently pull one side of the dough and fold it over the center.
- Rotate the bowl and repeat this on all sides.
- After the final fold, cover the dough and allow it to rise for about 1 to 1½ hours until it becomes puffy and airy.
4. Shape and Top
Prepare a 9×13 inch pan or cast iron skillet by greasing it with olive oil. Gently transfer the dough into the pan and stretch it out to fit the shape. Dimples should be made in the surface with oiled fingertips. This step helps create the signature texture of focaccia.
Once your dough is shaped, press the cherry tomatoes (cut side up) into the dough, spreading them evenly. Sprinkle dried oregano (or thyme) and flaky sea salt over the top. Drizzle the dough with a little more olive oil for extra flavor.
5. Final Proof
Cover the dough and let it rise for an additional 30–45 minutes while you preheat your oven to 400°F (200°C). This final proof gives the dough a chance to puff up and become light and airy.
6. Bake
Place the dough into the oven and bake for 20–25 minutes, or until it turns golden brown and the edges become crispy. Your focaccia will emit a wonderful aroma as it bakes. Allow it to cool slightly before slicing.
Variations of Einkorn Focaccia
While Einkorn Focaccia with Cherry Tomatoes is already a delicious creation, you can always customize it to suit your taste. Here are a few ideas for variations:
- Olives and Onions: Add sliced olives and caramelized onions for a savory touch.
- Garlic: Include roasted garlic to deepen the flavor.
- Cheese: For a cheesy twist, sprinkle the focaccia with grated Parmesan or crumbled feta before baking.
- Herb Mixes: Experiment with rosemary, basil, or thyme for different herbal notes.
FAQs About The Recipe
Q1: What makes Einkorn flour different from regular flour?
Einkorn flour is made from an ancient grain that contains a more delicate gluten structure. It is easier to digest than modern wheat flour and is higher in protein, fiber, and essential nutrients.
Q2: Can I use regular wheat flour instead of Einkorn flour?
Yes, you can substitute regular whole wheat flour for Einkorn flour. However, note that Einkorn flour has a softer texture, so your focaccia may turn out a bit denser when using wheat flour.
Q3: How should I store Einkorn focaccia?
Store your focaccia in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic and freeze for up to 3 months.
Q4: Can I make this recipe gluten-free?
While Einkorn is lower in gluten than modern wheat, it still contains gluten. If you want a gluten-free focaccia, you’ll need to use a gluten-free flour blend instead of Einkorn flour.
Q5: Can I add other vegetables to the focaccia?
Absolutely! Feel free to experiment by adding other vegetables like zucchini, peppers, or caramelized onions for more flavor.
Conclusion:
Einkorn Focaccia with Cherry Tomatoes is not only a healthier alternative to traditional focaccia, but it also offers a rich, nutty flavor that perfectly complements the sweetness of the tomatoes and the aromatic herbs. This rustic bread, with its crispy golden edges and soft crumb, is an absolute treat for anyone who loves artisanal bread. Whether you’re serving it as a side to a meal or enjoying it on its own, this focaccia is sure to impress.
Baking with Einkorn flour elevates your bread-making game by adding a nutritional punch while still delivering a delicious, soft, and fluffy texture. This recipe, with its simple steps and flavor-packed toppings, will soon become one of your favorites to make and share with friends and family. Enjoy!
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Einkorn Focaccia with Cherry Tomatoes: A Deliciously Rustic Bread Recipe
- Total Time: ~1 hr 50 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Einkorn flour focaccia is a unique twist on the traditional focaccia bread. Einkorn is one of the oldest cultivated grains, known for its rich history and nutritional benefits. Unlike modern wheat, einkorn has a delicate gluten structure that makes it easier to digest. The soft, tender crumb of einkorn flour focaccia contrasts with its slightly crispy golden crust, making it an ideal addition to your bread repertoire.
Ingredients
- 3 cups einkorn flour (freshly milled or store-bought)
- 1 tsp sea salt
- 1 tsp active dry yeast
- 1¼ cups warm water (about 105–110°F)
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- 1 cup cherry tomatoes (halved)
- 1 tsp dried oregano or thyme
- Flaky sea salt for topping
Instructions
1. Activate Yeast
- In a small bowl, dissolve yeast in warm water. Let sit for 5–10 minutes until foamy.
2. Mix Dough
- In a large bowl, combine einkorn flour and sea salt.
- Add yeast mixture and olive oil. Stir with a spatula or dough whisk until no dry flour remains.
- Dough will be sticky—this is normal for einkorn.
3. Stretch & Fold
- Cover and let rest for 30 minutes.
- Perform 3 sets of stretch-and-folds, 15 minutes apart:
- Wet your hands, gently pull one side of the dough and fold it over the center.
- Rotate the bowl and repeat on all sides.
- After final fold, cover and let rise for 1–1½ hours until puffy.
4. Shape & Top
- Grease a 9×13 inch pan or cast iron skillet with olive oil.
- Transfer dough to pan and gently stretch to fit.
- Dimple the surface with oiled fingertips.
- Press cherry tomato halves into the dough, cut side up.
- Sprinkle with oregano and flaky sea salt. Drizzle with olive oil.
5. Final Proof
- Cover and let rise for 30–45 minutes while oven preheats to 400°F (200°C).
6. Bake
- Bake for 20–25 minutes until golden brown and crisp around the edges.
- Cool slightly before slicing.
Notes
This rustic focaccia highlights the nutty flavor of einkorn flour and the sweetness of roasted cherry tomatoes. Serve it warm as an appetizer, alongside soups and salads, or use it as a base for gourmet sandwiches. A drizzle of olive oil or sprinkle of flaky sea salt just before serving makes it even more irresistible.
- Prep Time: 25 minutes (plus rising time ~1 hr)
- Cook Time: 25 minutes
- Category: Bread / Appetizer
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 2g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: Low
Keywords: Einkorn Bread with Cherry Tomatoes
