Wheat-rye focaccia

13 servings

240 minutes

Wheat-rye focaccia is a fragrant and airy baked good from sunny Italy. Its history dates back to ancient times when shepherds and peasants baked simple flatbreads over an open fire. The blend of wheat and rye flour gives focaccia a rich, slightly sweet flavor with a hint of tanginess from the sourdough. The crispy crust with tender crumb is perfectly complemented by oregano and sesame seeds, creating a magical bouquet of aromas. This baked good is versatile: it pairs well with olive oil, cheese, sun-dried tomatoes, or aromatic wine. Focaccia can be enjoyed on its own or as an accompaniment to an exquisite dinner. Its cozy taste and simplicity of preparation make it a favorite dish for family evenings and gatherings with friends.

Energy value per serving

• Calories: 188.1
• Proteins: 4g
• Fats: 6.2g
• Carbohydrates: 29.3g

Ingredients

• Wheat flour: 410 g
• Rye flour: 104 g
• Water: 334 ml
• Wheat sourdough: 30 g
• Rye dry sourdough: 14 g
• Vegetable oil: 4 tbsp
• Dry yeast: 4 g
• Oregano: 10 g
• Salt: 12 g

Cooking steps

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

   Required ingredients:

   • Water: 334 ml
   • Dry yeast: 4 g
   • Wheat sourdough: 30 g
   • Rye dry sourdough: 14 g
   • Wheat flour: 410 g
   • Rye flour: 104 g
   • Salt: 12 g

2. Place it in a bowl greased with vegetable oil, cover with film. After forty-five minutes, remove the film and leave for one and a half hours at a temperature of 25–30 degrees.

   Required ingredients:

   • Vegetable oil: 4 tablespoons

3. Place the dough on a work surface greased with oil. Divide into portions of 70 grams. Leave covered with film for ten minutes.

   Required ingredients:

   • Vegetable oil: 4 tablespoons

4. Form small flatbreads. Place them on a baking sheet, brush with olive oil, press with fingers to leave small dents, sprinkle with oregano, cover with plastic wrap.

   Required ingredients:

   • Vegetable oil: 4 tablespoons
   • Oregano: 10 g

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

6. Preheat the oven to 210 degrees. Spray the focaccia with water and sprinkle with sesame seeds. Bake for fifteen to twenty minutes, and in the first five minutes, spray the oven walls with water several times.

   Required ingredients:

   • Water: 334 ml