This delicious recipe is so very simple; feel free to add seasonings and additional toppings of your choice: fennel, oregano, cracked pepper, gorgonzola cheese, dried olives, etc.
Recipe adapted from Trattoria Grappolo by Leonardo Curti and James O. Fraioli. Makes 1 loaf.
Combine the starter, the water, the olive oil, and the flour in a large bowl the night before, thoroughly incorporating all of the ingredients.
Cover and let set overnight or up to 24 hours.
Stretch the dough into a large free form rectangular shape on a treated cookie sheet.
Use your finger or the end of a wooden spoon to make indentations on the surface.
Sprinkle with salt and rosemary.
Set pan in oven and heat on the lowest temperature setting.
Allow it to raise for an hour or until doubled.
When loaf has risen, drizzle with additional olive oil (optional).
Increase oven heat to 400 degrees Fahrenheit and bake for about 30 to 40 minutes -- until loaf makes a hollow noise when tapped.
Note that Einkorn tends to bake faster and brown a bit more than regular wheat.
The flavor and the texture should still be quite good but you may need to adjust your bake time, so watch it carefully.
To serve, break into pieces.
Serve with additional oil and salt if desired.
Sourdough Einkorn Rosemary Focaccia https://traditionalcookingschool.com/fermenting-and-culturing/sourdough-einkorn-rosemary-focaccia/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Sourdough+Einkorn+Rosemary+Focaccia