Rye Flour Focaccia
Focaccia is a classic Italian bread enjoyed worldwide. Rye flour focaccia is a richer, earthier version that makes a great side dish or light dinner. The slightly crispy top and soft interior of the dough perfectly complement Mediterranean dishes.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the rye flour and all-purpose flour. Create a well in the center. Crumble the yeast into the well and add the sugar. Pour in the warm water and let it sit for 5-10 minutes, until the yeast is foamy.
2
Once the yeast is foamy, add the olive oil and salt. Mix everything together, then knead the dough until it becomes smooth and elastic.
3
Form the dough into a ball, place it back in the bowl, cover, and let it rest in a warm place for about 1 hour, or until it has doubled in size.
4
When the dough has risen, roll it out to a thickness of about 2-3 cm (approximately 1 inch). Place it in a baking sheet that has been lightly oiled with olive oil.
5
Gently press the dough to create small dimples, then drizzle with a little more olive oil.
6
Preheat the oven to 430°F (220°C) and bake for 20-25 minutes, until the focaccia is golden brown and crispy.
7
After baking, let it cool for 10 minutes, then slice and serve.
