the recipe to prepare a delicious and soft focaccia, ideal for breakfast, but also for an afternoon snack. You can make it both in a sweet version (with stevia), perfect if accompanied by blueberry or peach jam, but also in a savory version, ideal to be stuffed with vegetables, cheese, tofu or whatever you prefer.
Here's how to prepare one sweet focaccia with rye flour, particularly suitable for those suffering from diabetes, or for those who have to keep sugars under control, it has an intense cereal flavor and a unique scent. Mountain.
With this flour they can be made lots of baked goods: bread, biscuits, pies, tartlets and of course also pizzas and focaccias.
I propose the recipe to prepare a delicious and soft focaccia, ideal for breakfast, but also for an afternoon snack. You can do it either in a sweet version (with stevia), perfect if accompanied by blueberry or peach jam, but also in salty version, ideal for stuffing with vegetables, cheese, tofu or whatever you prefer.
- 300 g of rye flour
- 200 g of warm water
- 100 g of stevia
- 200 g of re-milled durum wheat semolina
- brewer's yeast in cube
- 1 egg
- 2 tablespoons of extra virgin olive oil
- 1 pinch of cinnamon
- Preparation Time:
- Cooking time:
- Rest time:
2 hours of leavening
Sweet rye focaccia: preparation
Sift the two flours and arrange them in a bowl, then dissolve the brewer's yeast in warm water (or refresh the sourdough) and pour the liquid obtained over the flours, mix to mix, then add the stevia (or salt), oil, egg, flaxseed batter and cinnamon, mix vigorously to mix the ingredients, then transfer everything to a floured work surface.
Knead for about ten minutes, in order to incorporate air, then fold the dough and make a stick, put it in a well oiled bowl, cover with a cloth and let it rest for at least 2 hours.
When the pasta has doubled in volume, transfer it to a well-oiled round baking pan, spread it gently with your fingertips and cook in a preheated oven at 180 degrees for about 35-40 minutes.
You can eat it hot, or just warm!
Photos and texts: Verdiana Amorosi