Einkorn Sourdough Focaccia Bread

Posted April 27, 2016 by Julie Koyle

Posted in : Cuisines :



  • 2 cups Very hot tap water
  • 9 cups Einkorn Flour
  • 3 tablespoons Coconut Oil Or Butter
  • 1/4 cup Honey
  • 1 1/2 tablespoons Real Salt
  • 1 cup Sourdough Start Approximate


1. Mix water, oil, honey, and 1/2 the flour in a bowl.

2. Add 1 cup of sourdough start (You should have previously fed the start with 2 cups of flour and 1 cup of water)

3. Let rest until it begins to get bubbly (May take a couple hours, should resemble a rootbeer float).

4. Add salt and the remaining flour until it doesn’t stick to your fingers and pulls away from the sides of the bowl (DO NOT over-knead it. It becomes extremely difficult to work with). You may not add all of the remaining flour or you may add more. It’s all about the consistency.

5. Transfer it to a bowl (Preferably glass or stainless steel), punch down, cover and leave to rise in a warm place (I recommend a slightly warm oven or my personal favorite, a wonder oven). Leave it until it doubles in size (several hours).

6. Roll out flat into greased jelly roll pan.

7. Let rise until doubled.

8. Poke thoroughly with a fork.

9. Top with anything interesting (For this picture, we used salt, olives, chives, sun dried tomatoes, and grated parmesan cheese).

einkorn foccacia dough





10. Bake at 425º for 12-18 minutes.

This recipe is a smaller version of our sourdough bread recipe and is only one of many things you can do with it. For more ideas, go here.

5 thoughts on “Einkorn Sourdough Focaccia Bread

  1. Cathy

    You could substitute olive oil for coconut oil I hope? I’m not crazy about coconut oil, especially for something like this. I know it’s healthy and use it for some recipes, but I am accustomed to olive oil for this type of bread, and I do
    love it.

  2. Cathy

    I am really wanting to make this. But I’m not understanding about the started. I have about a cup of starter that I fed yesterday and today it smells sour. (I am in 84F, feels like 91F type weather). Do I need to add flour and water again prior to making this? Sorry, I am so new to all of this.

    1. Admin

      Hi Cathy, it just means starter that is ready to use. So it will have bubbles and look a little like a rootbeer float. We store ours in the fridge when not in use. So if we wanted to make this, we would take it out the night before and feed it with half water and half einkorn flour. Then it would be ready in the morning to begin the recipe. I hope that helps.


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