Fresh Kamut Flour Focaccia: A Simple No Knead Bread
 
 
An easy and tasty process for a great whole grain focaccia.
Author:
Recipe type: Bread
Serves: 8
Ingredients
  • 440 g kamut, ground to make 4 cups flour
  • 3 cups warm water
  • 1 teaspoon salt
  • 2 teaspoons yeast
  • olive oil for pan, plus 2 T for topping
  • cornmeal for pan
  • 3 cloves garlic, chopped
  • 2 tablespoons fresh rosemary, chopped
  • coarse salt and freshly cracked pepper
Instructions
  1. In a large bowl, stir all the ingredients until mixed. Don't worry that it's lumpy or loose. Cover with a wet towel or a pot lid to keep from drying out on top. Every 30 minutes, or hour, fold the dough across itself very gently, then turn the bowl a quarter turn and do it again. Try not to deflate.
  2. Do this for six hours or so.
  3. Preheat the oven, with a baking stone, to 425 F. Oil a large roasting pan and sprinkle heavily with coarse cornmeal Gently scrape the dough onto the cornmeal and spread lightly. Cover with the wet towel and let rise as the oven heats. Mix the olive oil, garlic and rosemary.
  4. When the oven is hot, drizzle the garlic mixture over the dough and sprinkle with salt and pepper.
  5. Bake for about 20 minutes, the edges will get quite crisp and brown and it will feel firm to the touch.
  6. Cool on the pan for 5 minutes, before carefully removing with a metal spatula.
  7. Serve with toppings of choice, like soft goat cheese or butter, or cool and split to use for sandwiches or panini.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/fresh-kamut-flour-focaccia-a-dead-simple-no-knead-bread/