Usuba
Focaccia with Wheat and Rye Flour
Bread with a crispy crust and airy crumb. The combination of wheat and rye flour gives a deep flavor, while the sourdough starter ensures natural fermentation. Oregano and sesame seeds adorn the surface.
- Total
- 240 min
- Standard serving
- 74.9 g
Ingredients
Total 9
Instructions
- 1
Step 1
Add yeast, wheat and rye starters to the water. Let it stand for a couple of minutes.
Add wheat and rye flour, add salt.
Thoroughly mix with a mixer using a dough hook for approximately 8 minutes until the dough becomes uniform and elastic.
- 2
Step 2
Transfer the dough to a bowl coated with vegetable oil. Cover with plastic wrap.
After 45 minutes, remove the film and leave the dough for another 1.5 hours at room temperature.
- 3
Step 3
Place the dough on an oil-greased work surface.
Divide into portions of 70 g each.
Leave under plastic wrap for 10 minutes.
- 4
Step 4
Form a small flatbread from each portion.
Place the flatbreads on a baking sheet and brush with olive oil.
Press the surface with your fingers to create indentations. Sprinkle with oregano.
Cover with film.
- 5
Step 5
Transfer the focaccia to a deep baking pan. Let it rise for 1 hour.
- 6
Step 6
Preheat the oven to 210 °C.
Sprinkle focaccia with water and sprinkle with sesame seeds.
Bake for 15–20 minutes. During the first 5 minutes, spray the oven walls with water from a spray bottle several times — this will prevent cracks and help the bread rise better.
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