Rye Focaccia

5 from 1 vote

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.

Prep Time20

Cook Time25

Rising time (Approx)1

Total Time1 45

Course: Side Dish, Snack

Cuisine: British

Keyword: Rosemary Topping

Servings:

Calories: 220kcal

Author: Lynn

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

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.

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