Black Garlic & Einkorn Maromi Recipe

Activate yeast

In a small bowl combine warm water (about 105–110°F / 40–43°C) and honey. Stir in the active dry yeast. Let sit 5–8 minutes until foamy.

In a large mixing bowl whisk together einkorn flour and salt. Note: einkorn hydrates differently than modern wheat — it absorbs quicker and the dough will be slightly stickier.

Make a well in the flour and pour in the foamy yeast mixture and olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms, about 2–3 minutes.

Turn dough out onto a lightly floured surface and knead gently for 6–8 minutes until smooth and elastic but still slightly tacky. If dough feels too dry add up to 2 tbs water; if too wet add up to 2 tbs flour.

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–90 minutes depending on room temperature.

After the first rise, gently deflate the dough and turn it onto a lightly floured surface. Shape into a rectangle about 10x8 inches (for shaping the maromi) and let rest 10 minutes to relax the gluten before filling.

Make black garlic paste

While the dough rises, place peeled black garlic cloves in a small skillet with 1 tbs olive oil and 2 tbs unsalted butter over medium-low heat. Sauté gently for 4–6 minutes until fragrant and very soft but not burned. Transfer to a small bowl and mash to a smooth paste with the back of a fork or a small food processor. Scrape into a bowl.

Stir the softened cream cheese into the black garlic paste until homogenous. Add grated Pecorino, chopped thyme, black pepper and 1/4 tsp salt. Taste and adjust seasoning — the filling should be savory, umami-rich and spreadable. If too thick, add 1 tsp olive oil or a splash of milk to loosen.

Preheat oven to 400°F (200°C) and position rack in middle.

Roll the rested dough into a rectangle roughly 12x10 inches on a lightly floured surface. Spread the black garlic and cheese filling evenly over the dough, leaving a 1/2-inch border around the edges.

Starting from the long side, roll the dough tightly into a log. Pinch the seam closed and gently shape into a round boule or oblong maromi (a filled rustic roll). Tuck the ends under.

Place the shaped maromi seam-side down on a parchment-lined baking sheet. Cover loosely and let proof 25–35 minutes until slightly puffy (it will not double).

Make egg wash by whisking the egg with 1 tbs milk. Gently brush the surface of the maromi with egg wash, being careful not to deflate. Sprinkle sesame or nigella seeds if using and a pinch of flaky sea salt.

Bake in the preheated 400°F (200°C) oven for 22–28 minutes until deep golden brown and internal temperature reaches about 200°F (93°C). Rotate pan halfway for even color.

Remove from oven and immediately brush lightly with 1 tsp olive oil. Let cool on a wire rack at least 20 minutes before slicing to allow the filling to set.

Serve warm or at room temperature — slice and enjoy the sweet-savory, mellow black garlic with the nutty einkorn crumb. Leftovers keep 2 days at room temperature wrapped, or refrigerate up to 4 days; reheat slices gently.