A Delicious Emmer Focaccia Recipe

by Sue Adair July 3, 2025

Gluten intolerances these days are not just about the amount of wheat being eaten, but largely about what has actually happened to the wheat during the manufacturing process.

Do you wonder why many people in European countries eat so much bread and wheat but don't experience the same intolerances to gluten we do?

One of the main reasons comes down to the quality of wheat that all of the breads, pastries, pastas and pizzas are made of locally. The 'new wheat' that we are eating is actually a hybrid wheat modified by humans to yield more crop. While it has been great to line the bigger wheat companies' bank accounts, it hasn't been so great for the lining in our stomachs. Even the stone ground wheat we get locally is still normal wheat and not healthier.

Thankfully we have sourced this high quality Emmer and Einkorn Wheat. Biodynamically grown in South Africa, this wheat is not manipulated, hybridised or artificially treated in any way, which is not only better for our bellies but better for the earth. It's ground on demand so is also much fresher.

Many people have found they are able to tolerate both Einkorn and Emmer Wheat ( ancient grains) over normal wheat. This has been our experience at Earth & Thyme .

We have used normal yeast for this recipe. More about Sourdough Vs Normal Yeast next month. All may not be as it seems.

Ingredients:

1000 gms Emmer Wheat Flour - We stock this at Earth & Thyme.
10g dry yeast
10 ml sugar
15 mls salt
625 ml luke warm water
30 ml butter
30 ml Olive Oil for drizzling.
15 mls Chopped Fresh Rosemary
15 ml Brown Sugar
10 ml Balsamic Vinegar
2 gms sliced red onions

Method:

Combine flour, yeast, sugar and salt in a large bowl. Add the water. Stir into dry ingredients with a wooden spoon, until dough becomes too firm to stir. Using your hands, work dough into a ball, then turn out onto a lightly floured surface.

Knead dough until smooth and elastic. Brush a large bowl with lots of olive oil. Place dough in bowl, turning to grease all over. Cover with plastic wrap and a clean tea towel. Leave in a warm place for 1 hour, until dough doubles in size.

Preheat oven to 200°C. Lightly grease a baking tray. Turn dough onto a lightly floured surface, punch down and knead lightly. Press or roll into a long loaf. Place on prepared tray. Cook & spray the baking tray before adding the bread.

Press tips of your fingers all over surface of dough to form 'dimples'.

Drizzle over a little extra virgin olive oil and sprinkle with Kalahari salt & pepper. Bake for 25 mins, or until crisp and golden.

While bread is cooking make the glaze. This makes all the difference to your bread. Mix the sugar and balsamic vinegar together well. When you remove the bread from the oven top with glaze, chopped rosemary and thin slices of red onion.

It looks amazing and it tastes very moreish. You can eat it just as it is. !!

OR Serve with your favourite dips, nourishing soups or broths, olive oil and balsamic dip , or lathered in organic cheese and butter... and challenge yourself to not eat the whole thing in one sitting because it's that yummy.

Some Focaccia Topping Ideas

Herbs: rosemary, thyme, sage, basil
Aromatics: garlic, caramelized onions, thinly sliced raw red onion, sliced leeks
Vegetables: cherry tomatoes, fried brinjal, zucchini, thinly sliced potatoes, pan fried mushrooms
Cheese: ricotta, mozzarella, parmesan, pecorino, gorgonzola or feta cheese,
Fruit: blackberries, blueberries, strawberries, lemon slices, pears, orange, figs, grapes, or peaches
Meat: ham, salami, sliced fillet
Nuts: pecan , walnuts
Seeds: fennel seeds , cumin seeds, zatar
Other flavor enhancers: mixed olives, sun-dried tomatoes, capers, marinated artichokes, anchovies, honey.