Our Greenville grandchildren like focaccias, so I made this for them.  It is the first time I have used all-purpose Einkorn flour.  As the photo shows, it has a golden color.  I have recorded below the original times from the Jovial.com website.  I accelerated the process so that I started working on the focaccia around noon and it was ready in time for dinner.  I used the warm Scouth Carolina summer weather to help the first rise go more quickly.  The focaccia turned out well, but would probably be even better if started on Day 1 and eaten with dinner on Day 2.

560 g. all-purpose einkorn flour

2 tsp. yeast

450 g lukewarm water

2 tsp. salt

4 Tbs. extra virgin olive oil, divided (plus more to coat your hands)

Maldon salt to finish, optional

Put the flour in the bowl of a stand mixer.  Make a well in the center.  Put the yeast in the well and then pour in the water to cover and wake up the yeast.  Wait 5 minutes.  Then mix the flour, water, and yeast with a dough whisk into a rough dough.  Cover and let it rest for 20 minutes.  Mix again with a dough whisk to ensure that all the flour is evenly incorporated.  Cover and rest for 20 minutes.  Wet your hand and perform a bowl fold, grabbing the dough with your wet hand, pulling it up and folding it into the center.  Work your way around the bowl stretching and folding the dough.  Cover and allow to rest for 20 minutes.  Repeat the bowl fold twice, with another 20 minute rest after the second fold.  Put the dough into a covered doubling container and put it in the refrigerator overnight.

About 2.5 hours before baking remove the dough from the refrigerator.  Put 3 Tbs. of extra virgin olive oil in a 9 x 13 inch baking dish and coat the bottom and sides of the dish.  Add the focaccia dough and with oiled hands gently spread it out to cover the bottom of the dish, trying to degas it as little as possible.  Dimple the dough with your fingers.  Cover and allow to rest in the pan for 2 hours.  About 30 minutes before baking, preheat the oven to 425 degrees.

When ready to bake, sprinkle the remaining 1 Tbs. of olive oil over the top and sprinkle with Maldon salt, if desired.  Bake for about 20 minutes.  Allow to cool for 15 minutes before cutting.