Ingredients:
• 25g fresh yeast
• 700ml cold water
• 1tbs honey
• 4tbs olive oil
• 2tsp salt
• 500g rye flour
• 500g plain wheat flour
• 1tbs coarse sea salt
• salt and pepper
To make the focaccia, dissolve the yeast in the water. Add the honey, half of the olive oil and then 2 teaspoons of salt and stir again. Mix in both flours to form a very wet dough, then stir well with a wooden spoon for 10 minutes or, if you are using an electric mixer, let it run for 5 minutes. Scrape the dough out into a container, cover it and leave in the refrigerator until the next day.
Preheat the oven to 225 degrees C. Line a 30x40cm baking tray with baking paper. Take the dough and press it into the tray as evenly as possible, then press ‘dimples’ in the surface. Drizzle with the remaining olive oil and sprinkle with the coarse sea salt.
Bake the focaccia for 10 minutes, then turn the heat down to 200 degrees C (Gas 6) and continue baking for another 20 minutes or until the bread sounds hollow when tapped on the base. Leave to cool on a wire rack.
Great for homemade fish burgers or open sandwiches.
This recipe comes The Scandinavian Cookbook by Trina Hahnemann.
Oh, yum. I could make this when/if I finally do sourdough again. Or I could just do it straight. It sounds similar to my rye bread recipe.
Is your rye bread recipe on your blog?
It sounds delicious. I love the photo.
I have made it twice and I really like it. It is not too long too make, which in my book is a good thing.
Sounds delicious. I like how you do the mixing the day before and save the baking for right before you’re ready to eat it.
Bit of random trivia for the day: In Hebrew, rye flour is kemach shifon.
On Friday, I prepared the dough when I got up and baked at the end of the afternoon.
Thanks for the Hebrew lesson.
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This sounds delicious. I am going to try it soon.
It is a recipe I really like and should make more often.
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