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    Home » Bread

    Rye Focaccia

    Published: Jul 21, 2022 · Modified: Sep 26, 2022 by TastyBakesKitchen · Leave a Comment

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    Easy to make Rye Focaccia with Olive Oil, Fresh Thyme and a mix of Light Rye Flour and Strong White flour. This is a variation of my Easy Rosemary Focaccia recipe, a delicious, easy to make Focaccia for Sandwiches or snacks.

    Slices of Rye and Thyme Focaccia.
    Jump to:
    • Why You Will Like This Recipe.
    • Ingredients.
    • Step by Step Instructions
    • Baker's Tips
    • Notes and Frequently Asked Questions
    • More Recipes Using Wholegrain Flour.
    • Recipe

    Why You Will Like This Recipe.

    • This Rye Focaccia Bread Recipe has very little hands on time. Most of the kneading is done using an electric mixer with no second kneading.
    • The Rye Flour adds flavour and nutrients to the dough.
    • An easy yeasted recipe to make for the first time baker.

    Ingredients.

    Rye Focaccia Ingredients in small bowls.

    This is an overview of the ingredients you will need to make a very tasty Rye Focaccia. See the recipe card below for a full list of ingredients and quantities.

    • Fresh thyme sprigs - I buy mine from the Supermarket and leave it to grow on my kitchen windowsill. It can last for a few weeks if you water it regularly.
    • Olive Oil - Extra Virgin Olive Oil. Or whatever is your favourite
    • Sea salt - Table salt is fine if that's all you have. I do urge you to try sea salt as it has a whole taste in itself.
    • Strong white bread flour - Look for the high protein content on the side of the packet. I'm using a mix of flours for this recipe as Rye has less gluten and protein needed for a decent rise.
    • Light Rye Flour - This gives a lovely nutty taste and colour to the Focaccia. You may also find that the dough is a bit sticky too. That's normal when using Rye Flour.
    • Active dried yeast - This kind of yeast can be mixed directly into the flour, there is no need to activate with liquid first.

    Step by Step Instructions

    Infusing the Thyme and Olive in a dish.

    Infuse the Olive Oil and Fresh Thyme.

    Before I show you how to make Rye Focaccia, you first need to soak the sprigs of non woody Thyme in the Olive Oil and leave it to one side to infuse while you make the Focaccia dough. If there are any woody pieces remove them. I usually buy my fresh thyme from the supermarket. It lasts for weeks on my kitchen window sill. Don't forget to water it and plant it in the garden when it starts to become too big for the plant pot.

    Rye Focaccia Dough in bowls.
    • Step 1. To make the Focaccia Dough, place the Rye and Strong White flour, yeast, water, 20g olive oil, and sea salt into a mixing bowl and knead for about 10 mins. Use an electric mixer with a dough hook if you have one. Form into a smooth round ball, return the dough to the bowl, and cover with a pan lid or clean tea towel.
    • Step 2: Leave the dough to rise and double in size. The dough will be a little sticky because of the Rye flour.
    Rye Focaccia dough spread out on a baking tray.

    Step 3: While the dough is rising, line a large baking tray with baking parchment and olive oil if needed. When the dough has doubled in size, take it out of the bowl, and without further kneading, spread the dough evenly to fit the size of your baking tray. The tray I used is 14" x 11". Preheat the oven to 200deg fan assisted.

    Step 4. With lightly oiled fingers, make dimples all over the Focaccia dough, and spread the Olive oil soaked sprigs of Thyme over the dough. Brush the dough with any remaining Thyme infused olive oil. Sprinkle with sea salt.

    Spread the Focaccia dough onto a baking tray.

    Step 5. Cover with a clean tea towel or cling film to rise a little while the oven comes up to temperature.

    Step 6: Bake in the oven for 20-25 mins or until baked and golden brown. Cool a little before slicing and serving.

    Slices of Rye Focaccia

    Sprinkle with more Olive Oil, Sea Salt and Thyme if you wish. It's wonderful served warm and ideal for making sandwiches, which is what I did after making my Easy Rosemary Focaccia

    Baker's Tips

    Tip 1: Give the dough plenty of time to rise, especially in a cold kitchen.

    Tip 2: Vary your toppings using different herbs.

    Notes and Frequently Asked Questions

    • Rye Flour contains less Protein than some other flour. When making bread or other yeasted bakes, it's a good idea to mix with other flour such as strong bread flour, which has a much higher protein content for a better rise. 
    • Proofing - Depending on how warm your kitchen is, the dough could take longer to rise if your kitchen is very cold. 
    • Second Rise - Because of the added Rye, it's best to allow the dough to rise a little before baking, once you have spread it out on the baking tray and added your Thyme and oil. 
    How is Focaccia Different from Bread?

    Focaccia is very similar to bread with a similar crumb texture. Unlike most bread, it contains Olive Oil and has a dimple topping allowing you to add more olive oil and other toppings such as sea salt and herbs. Slices of vegetables are also added for a more decorative appeal.

    Do You Eat Focaccia Hot or Cold?

    You can serve Focaccia hot or cold. Dip into a good Olive Oil, serve with soups or make hearty sandwiches.

    More Recipes Using Wholegrain Flour.

    • Slices of Banana Bread
      Easy Hazelnut Banana Bread Recipe
    • Buttered Scone with Strawberries
      Wholemeal and Rye Scones
    • Spelt Shortbread with slices cut out
      Spelt Shortbread
    • Dish of Rock Buns
      Easy Chocolate Chip Rock Buns

    After making this recipe please let me and other readers know how you got on by leaving a comment below. Especially if you used alternative ingredients.

    Recipe

    Rye Focaccia

    Rye Focaccia

    Lynn
    Rye Focaccia, Olive Oil, Fresh Thyme with a mix of Light Rye Flour and Strong White flour. A delicious, easy to make Focaccia for Sandwiches or snacks.
    5 from 1 vote
    Print Recipe Pin Recipe Save Saved!
    5 from 1 vote
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Rising time (Approx) 1 hour hr
    Total Time 1 hour hr 45 minutes mins
    Course Side Dish, Snack
    Cuisine British
    Servings 12
    Calories per serving 220 kcal

    Equipment

    • Baking Tray approx 14" x 11"
    • Baking Parchment

    Ingredients
      

    For the Focaccia Topping

    • Large bunch of fresh thyme sprigs fresh non woody sprigs.
    • 2 tablespoons olive Oil
    • ½ teaspoon sea salt

    For the Dough

    • 20 g Olive Oil plus extra for greasing
    • 400 g Strong white wheat bread flour
    • 200 g Light Rye Flour
    • 10 g approx. 2 level teaspoons active dried yeast
    • 380 g tepid water
    • 1 teaspoon crushed sea salt. or to taste
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    Instructions
     

    Prepare the Thyme and Oil Topping.

    • Soak the sprigs of non woody Thyme in the Olive Oil, leave to one side to infuse while you make the Focaccia dough.

    Make the Focaccia Dough

    • Place the flours, yeast, water, 20g olive oil, and sea salt into a mixing bowl and knead for about 10 mins. Using a mixer with a dough hook will make the job easier. Form into a smooth round ball, return the dough to the bowl, cover with a pan lid or clean tea towel. Leave to rise and double in size. The dough with be a little sticky because of the Rye flour.
    • While the dough is rising, line a large baking tray (approx 14" x 11") with baking parchment and olive oil if needed.
    • When the dough has doubled in size, take out of the bowl and without further kneading, spread the dough evenly to fit the size of your baking tray.
    • Preheat the oven to 200deg fan assisted.
    • With lightly oiled fingers, make dimples all over the Focaccia dough, spread the Olive oil soaked sprigs of Thyme over the dough. Brush the dough with any remaining Thyme infused olive oil. Sprinkle with the sea salt.
    • Cover with a clean tea towel or cling film to rise a little while the oven comes up to temperature.
    • Bake in the oven for 20-25 mins or until baked and golden brown. Cool a little before slicing and serving.

    Your Private Notes

    Click here to add your own private notes.

    Notes

    • Rye Flour contains less Protein than some other flour. When making bread or other yeasted bakes, it's a good idea to mix with other flour such as strong bread flour, which has a much higher protein content for a better rise. 
    • Proofing - Depending on how warm your kitchen is, the dough could take longer to rise if your kitchen is very cold. 
    • Second Rise - Because of the added Rye, it's best to allow the dough to rise a little before baking, once you have spread it out on the baking tray and added your Thyme and oil. 

    Nutrition

    Calories: 220kcalCarbohydrates: 37gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 99mgPotassium: 63mgFiber: 2gSugar: 0.2gVitamin A: 17IUVitamin C: 0.2mgCalcium: 12mgIron: 1mg

    Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.

    Tried this recipe?Let us know how it was!

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