Einkorn Focaccia

Einkorn Focaccia

Einkorn Focaccia

This is basically just my Einkorn-Arrowroot Sandwich Bun recipe baked in a focaccia style sheet, cut into more portions.  The original psyllium/hot water technique was inspired by Maria Emerich’s bread recipe so many have experimented with.  I like a lot of crust on sandwiches, so I’m fond of making sheet bread for my sammies.   I did add my 8-Seed Spice Blend on top, but you can use whatever herb/spices you like, or none at all, if that’s your pleasure.  This doesn’t rise up very much, but if sliced carefully, you can slice it laterally/horizontally for a real thin bread, thus using only one portion for a sandwich. Men may want to use TWO portions/slices for their sandwiches.  This bread, with its psyllium, is extremely filling, so women may want to only use one slice and slice it horizontally for a real thin layer of bread on their sandwiches.   This bread has a wonderful flavor and elasticity I think you’ll like.  This bread is not suitable until you are nearly to goal weight as it has 3 T. REAL wheat flour in it. Not a lot per serving, but still not allowed until the last level of the Atkins OWL carb reintroduction ladder. Save this recipe for Pre-Maintenance or the Maintenance phase of your diet.

Note:  Most any brand of psyllium husk powder will work, but do NOT use Konsyl brand unless you want disastrous results. Been there; done that.  That one just doesn’t work right.


1 tsp. dry yeast

1/3 tsp. real sugar (consumed by the yeast)

¼ c very warm tap water

1½ c. almond flour

3 T. Einkorn flour

1 T. coconut flour

4 T. psyllium powder (I use NOW brand)

2 tsp. baking powder

¼ tsp. sea salt

1 T. arrowroot powder

3 egg whites (whole or from carton)

2½ T. apple cider vinegar

½ c. boiling water (in addition tot he 1/4 c. above)

DIRECTIONS:  Preheat oven to  350º.  Line a 9×13 cake pan with parchment paper and set aside.  Put a kettle of water on to boil while you make your bread dough.

In a small bowl, dissolve the yeast, sugar and warm tap water.  Allow to sit and develop while you mix the other bread ingredients.  In a large mixing bowl, measure out and mix all the dry ingredients.  Stir well until uniformly mixed.  In a medium bowl, whisk the egg whites and vinegar together.

Combine the yeast mixture with the egg mixture and stir gently.  Add this egg-yeast mixture all at once to the dry ingredients and quickly with a fork, stir it briskly into a uniform thick mixture.  Immediately measure out and pour the ½ cup boiling water over the top of the dough and with your fork, stir very quickly until it comes together into a uniform dough.  Switch to a rubber spatula and continue to stir and fold the dough, scraping the sides of the bowl as it thickens up to form a single ball of dough.  Scrape the dough onto the parchment-lined pan and with the rubber spatula or plastic-gloved hands, press it out to the edges fo the pan.  You must work quickly as the psyllium will continue to swell/thicken, making the dough more difficult to spread out.  If using spices, sprinkle now with 1-2 tsp. of any herbs/seed mixture you like and slightly press it into the dough with your hands.  Pop pan into preheated 350º oven and bake for 30-33 minutes (ovens vary) until the edges are just beginning to brown a wee bit.   Remove and cool slightly before slicing into 8 equal portions/slices.

NUTRITIONAL INFO:   Makes 8 servings/slices of bread, each slice/serving contains:

156. calories

10.8 g  fat

12.48 g  carbs, 6.32 g  fiber, 6.16 g  NET CARBS

6.53 g  protein

193 mg sodium


4 thoughts on “Einkorn Focaccia

  1. So I tried the experiment i mentioned on the thread for the buns: replaced the arrowroot with a second tablespoon of coconut flour, again using the farro, using all other proportions as the same (save the salt – i need more salt or I waste water like crazy). It did the trick of lowering the carb count. And I really liked how the foccacia turned out, soft crumb & crust, and liked how it worked as a sandwich. It was a little gummy in the middle, but the slices are thin, so hardly noticeable. I realized later, though, I’d started a new bag (and brand) of psyllium husk and didn’t grind it to the 4 tablespoons=36 grams level of fine powder. That may have made a difference, so I’ve got NOW brand for next time, ground up fine. And I do think the starch makes a difference, too, but more in the rolls than the foccacia.

    Really satisfies my occasional need for a real sandwich! Thank you!

    1. Sounds like a winner, to me, Jo. Glad the experiment came out. I may up the coconut flour 1 T. next baking. Thanks for reporting back you findings!

  2. So do you mean to take one piece and slice it horizontally I.e thinner to make a Sammy? Then that would be the 6 net carbs approx? Because to give my husband 2 pieces then he would be at 12 net grams of carbs , and that would take him over the top of what he normally has for lunch which is 7 net grams of carbs in a one half pita bread. Thanks for clarifying in advance. I do love your recipes.

    1. I don’t know how to explain it any differently. Divide the sheet into 8 portions. Each portion has what my numbers say at the bottom. you can EAT it any way you like. 1/8 of the recipe has the number of net carbs I show at the bottom. So if you want to stay in that carb margin, yes, slice the 1/8 portion horizontally into two very thin slices. If you (or he) want to splurge on carbs, eat TWO portions with no cutting.

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s