Rustic Focaccia
KronJäst- 1 sheet
- 30 min
- 17 hours
A rustic, slow-rising focaccia with malt, which adds extra flavor and color to the bread. This recipe is perfect if you have some yeast left over from another baking project, since it only requires a small amount of yeast.
5/5
1 VoteHere's how:
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1
Day 1
Place the dry ingredients in a mixing bowl. Dissolve the yeast in cold water, then pour the liquid into the mixing bowl with the dry ingredients and stir until smooth. Cover the bowl with plastic wrap and let it sit on the kitchen counter for about 12–16 hours.
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2
Day 2
Grease a baking dish measuring about 20×30 cm with olive oil. Place the dough in the dish and use clean hands to spread it evenly toward the edges. Brush with olive oil and press your fingers into the dough to make indentations. Sprinkle with chopped fresh thyme and flaked salt.
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3
Cover and let rise for about 30 minutes or until doubled in size. Preheat the oven to 230 °C.
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4
Place the focaccia in the center of the oven and bake for about 15 minutes.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 15 g (about 1/3 packet) KronJäst for Bread, fresh
- 400 g (4 dl) water, cold
- 400 g (about 6.5 dl) rye flour, finely sifted
- 150 g (about 1.5 dl) finely ground whole-wheat flour
- 30 g malt extract
- 36 g (3 tbsp) olive oil
- 6 g (1 tsp) salt
Topping
- olive oil
- flaked salt
- fresh thyme
The recipe comes from
kronjast.se
