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Rye Flour Focaccia
Focaccia is the traditional Italian bread with lots of air pockets and a soft, fatty texture. Our version is made with rye flour which lends a robust nuttiness and lots of flavor to the focaccia! It is topped with beautiful Italian Sun-Dried Tomatoes and sliced jalapenos for that intense kick!
Servings: 6 people
- In a small bowl, add the active dry yeast, sugar, and warm water and mix well to combine.
- Place this bowl in a warm place and let the yeast activate. You will see a foamy texture and lots of bubbles on the surface of the yeast.
- In a large bowl, combine the flour and salt and mix well with your hands.
- Add the activated yeast mixture to the flour and combine the wet and dry ingredients together.
- A sticky dough will form. Now, we will have to proceed with a dough kneading method known as "stretch and fold".
- This method is exactly what the name suggests. Coat your hand in a little bit of olive oil, take hold of half of the dough and stretch the dough a bit. Fold the stretched part over the other half of the dough. Rotate the bowl 90 and repeat the process.
- We will have to repeat this process 10 to 12 times, but at intervals of 15 minutes.
- Once you have finished 12 repetitions of the stretch and fold, you will have a soft and stretchy dough that is perfect for the holey and airy focaccia that we desire.
- Pour 2 tbsp of olive oil in a baking tray and transfer the dough into it. cover the dough with a soft cloth and let it proof for 30 minutes. Pour 1 tbsp of olive oil over the dough, top it with sun dried tomatoes, sliced jalapenos, and sea salt.
- As the dough is proofing, preheat the oven to 220 C.
- Bake the focaccia in the oven for 15 to 20 minutes.
Serving: 50g | Calories: 177kcal | Carbohydrates: 36g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1076mg | Potassium: 411mg | Fiber: 4g | Sugar: 6g | Vitamin A: 101IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 2mg