Einkorn Caprese Focaccia
What is einkorn flour?
Watch our video and find out.
Our einkorn caprese focaccia recipe might be one of the most satisfying snacks we’ve ever turned out of the test kitchen. Don’t let the prep time fool you—most of it is idle!
We used only the best ingredients in this dish. The einkorn will make you a ‘believer’ if you haven’t tried it before, and the combination of pesto, mozzarella, cherry tomatoes and shredded Parmesan is so scrumptious, you’ll be hard pressed to save yourself for the main course.
Make this recipe the next time you’re hosting company or attending the potluck, and you’re sure to impress all of your friends (not that you’re looking for accolades—wink, wink!). It’s a perfect appetizer, but since the bread is thick, it’s great for sopping up sauce from, say, your favorite lasagna recipe.
Einkorn is helpful for those with gluten sensitivities or intolerances and is not intended for those with celiac disease.
Einkorn Caprese Focaccia Recipe
- 5 cups all-purpose einkorn flour, 22.5 oz
- 2 tsp salt
- 1 1/2 cups water, warm
- 2 1/2 tsp active dry yeast
- 3 Tbsp olive oil
- 1/4 cup olive oil
- 7 Tbsp pesto sauce, divided
- 1/2 cup mozzarella cheese, shredded
- 20 cherry tomatoes, halfed
- 1/4 cup Parmesan cheese, shredded
- olive oil, to drizzle
- fresh basil leaves
- Combine the flour and salt in a large bowl. Whisk to thoroughly combine. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup. Dissolve the yeast in the water and add to the bowl along with 3 Tbsp olive oil. Stir together until combined then knead briefly until smooth. Cover the bowl and let rise for 40 minutes. Transfer the bowl to the refrigerator and let rest for 2 hours. This will allow the dough to fully hydrate.
- Pour out the dough onto a lightly-floured surface and give it a couple good kneads to smooth it out. This dough will look pretty rough when you take it out of the refrigerator, but will come back together after kneading. Using a rolling pin, roll out the dough to approximately 18" x 14". If the dough seems stiff and hard to roll, just let it rest and warm up a bit, then continue. Grab the long side farthest from you and fold it toward you. It will now be very long and skinny (approximately 9" x 14"). Spread 3 Tbsp pesto over the right half of the dough, then fold the left half over the right half. Now it should measure about 9" x 7".
- Again using the rolling pin, roll the pesto into the dough, making the dough around 12" x 17" or so. Pour 3 Tbsp olive oil into a baking sheet and transfer the dough to the pan. Using your fingertips, make deep depressions, dimples, into the dough. Spread the remaining 4 Tbsp pesto over the top. Sprinkle the mozzarella cheese and place the cherry tomatoes on top and finish with the Parmesan cheese. Generously drizzle more olive oil over everything. Cover well and let rest for 40 more minutes.
- While the dough is resting, preheat the oven to 475 degrees. Place a pizza stone on a rack in the middle of the oven and allow to heat.
- After the dough has rested, place the baking sheet directly on the pizza stone. Shut the oven door and immediately turn the oven down to 425 degrees. Bake for 15–17 minutes until the internal temperature is 200 degrees. Let the focaccia rest for 10 minutes then place fresh basil leaves over the top and slice.