Wheat and Rye Focaccia

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

In the first five minutes, you need to spray the walls of the oven with water; this will prevent the focaccia from cracking and help it rise much better.

Ingredients

Wheat Flour - 14.5 oz
Coarsely Ground Rye Flour - 3.7 oz
Water - 11 fl oz
Sourdough Bread - 1.1 oz
Rye dry sourdough starter - 0.5 oz
Vegetable Oil - 4 spoons
Dry yeast - 0.1 oz
Oregano - 0.4 oz
Salt - 0.4 oz

Step by Step guide

Step 1

Add the yeast, wheat sourdough, and rye sourdough to the water. Let it rest for a couple of minutes. Then, add the flour and salt. Mix all the ingredients thoroughly using a mixer with a dough hook. The dough should become smooth and elastic, which will take about eight minutes.

Step 2

Place it in a bowl that has been greased with vegetable oil, cover with plastic wrap. After forty-five minutes, remove the wrap and let it sit for one and a half hours at a temperature of 25–86°F.

Step 3

Place the dough on a lightly oiled work surface. Divide it into portions of 70 grams each. Cover with plastic wrap and let it rest for ten minutes.

Step 4

Shape small patties. Place the patties on a baking sheet, brush with olive oil, press down with your fingers to create small indentations, sprinkle with oregano, and cover with plastic wrap.

Step 5

Place the focaccia in a deep baking tray and let it rise for one hour.

Step 6

Preheat the oven to 410°F. Spray the focaccia with water and sprinkle with sesame seeds. Bake for fifteen to twenty minutes, and for the first five minutes, mist the oven walls with water from a spray bottle several times.