Rye Foccacia Recipe
SICILIAN EXTRA VIRGIN TOMATO 'BALSAMIC'
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Ingredients
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Focaccia Dough
Topping
Method
Focaccia Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Allow it to sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dough
In a large mixing bowl, whisk together the rye flour, all-purpose flour, and salt. Create a well in the center and add the activated yeast mixture and 2 tablespoons of olive oil.
- 3
Knead the Dough
Mix until a dough begins to form, then turn it out onto a floured surface. Knead for about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Topping Preparation
- 5
Prepare Topping
While the dough is rising, slice the cherry tomatoes in half and toss them with balsamic vinegar, sea salt, and freshly ground black pepper. Set aside to marinate.
Final Assembly and Baking
- 6
Preheat Oven
Preheat your oven to 425°F (220°C).
- 7
Shape the Dough
Once the dough has risen, punch it down and transfer it to a greased baking sheet. Use your fingers to stretch and spread it out to fit the sheet.
- 8
Add Toppings
Make dimples in the dough with your fingers. Drizzle with the remaining 2 tablespoons of olive oil, then evenly distribute the marinated cherry tomatoes and fresh basil leaves on top.
- 9
Bake
Bake in the preheated oven for about 20-25 minutes or until the focaccia is golden brown and sounds hollow when tapped.
- 10
Cool and Serve
Remove from the oven and let cool for a few minutes. Slice and serve warm or at room temperature.