Wheat and Rye Focaccia
Baking and Desserts • Italian
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 15 oz
- Coarsely Ground Rye Flour 5 oz
- Water 10 fl oz
- Sourdough Bread 0 oz
- Rye dry sourdough starter 0 oz
- Vegetable Oil 4 spoons
- Dry yeast 0 oz
- Oregano 0 oz
- Salt 0 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 25–85°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.
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