Rosemary & Sea Salt Focaccia Bread
Ingredients: serves 10
5 cups Einkorn all purpose flour
1 Tablespoon sugar
1 packet active dry yeast
1 3/4 cups warm water
1 cup olive oil (divided)
1 Tablespoon corse sea salt
Rosemary spsrigs
Note: Einkorn (considered an ancient grain touted for its digestibility) does contain gluten, but has a higher protein content and different starch make up than modern wheat, allowing it to release more slowly, meaning it won’t spike blood sugar like modern wheat).
Instructions:
Add 1 packet active dry yeast to warm water with sugar and let sit for 20 minutes
Combine flour, sea salt, 1/2 up olive oil and yeast water mixture in bowl and mix together with hands
Knead for about 5 minutes dusting with flour as needed to keep from being too sticky and tacky
Place dough in oil-coated bowl covered in plastic wrap for 1-2 hours to rise. ( keep in warm location)
Coat baking dish or sheet pan with 1/2 up olive oil and spread dough evenly with fingers to cover, then flip over so both sides are coated in oil
Make dimple holes with fingers all the way through
Cover with plastic wrap and let rise again for 1 hour
Drizzle with sea salt, rosemary and olive oil
Bake in preheated oven at 425 degrees for 20-30 minutes. You want the top golden and crispy :)
Note:: a larger baking sheet will make thinner focaccia vs a smaller baking dish for thicker (thicker is nice to slice in half for sandwiches, Thinner nice for eating as is!)
Optional: Serve with Salad and marinara dipping sauce and sprinkleparmesan cheese (Dairy free serve with nutritional yeast instead of parmesan)