Wheat-rye "almost Focaccia"

[wheat]

Wheat-rye "almost Focaccia"

Category: Yeast bread

Ingredients
Wheat flour	200 g
Peeled rye flour	200 g
Serum	250 g
Sour cream / kefir	45 g
Salt	3/4 tsp
Sugar	1 tbsp. l.
Olive oil	2 + 1 st. l.
Dry yeast	1 tsp
Provencal herbs	1 tbsp. l.
Olives	10-12 pcs.
Hard cheese	35 g
Sesame	1 handful
Bran any	1 tbsp. l.

Cooking method

• Wikipedia claims that focaccia (Italian focaccia from Latin panis focacius - literally "bread baked in the hearth") is Italian wheat cake.
• But who can stop us from baking "almost focaccia" with the addition of rye flour?
• Nobody!
• Moreover, it turns out very, very tasty!
• So,
• Heat the whey to about 40^aboutWith and mix it, salt, sugar, Provencal herbs, all the flour, kefir / sour cream and yeast - without fanaticism, just to moisten all the flour and yeast.
• Leave for 20 minutes, then add 2 tbsp. l. olive oil, mix well, cover with foil and leave in a warm place for 1 hour until doubled.
• After kneading, the dough is quite sticky, it does not form into any bun, it keeps its shape very conditionally:
• 
• We choose a baking dish, remembering that we should get a cake.
• I used a rectangular shape 30x22 cm.
• Lubricate the mold with olive oil and sprinkle with bran.
• Lubricate the surface of the cutting table and hands with olive oil and shape the cake: carefully, trying not to disturb the formed porosity, stretch and fold it 2-3 times, forming the cake to the size of the shape.
• We put in a mold, cover with foil and leave for another 1 hour in a warm place.
• We turn on the oven for preheating (250^aboutFROM).
• Gently spread the halves of olives on the flatbread, as if hooking the dough with the edge, sprinkle with grated cheese and leave for another 30 minutes (oven warming up time).
• I, usually, if I am not going to bake bread under the lid, immediately at the beginning of heating I put a container of water on the bottom of the oven.
• Before planting in the oven, sprinkle our workpiece with water, sprinkle with sesame seeds and bake with steam for 25-30 minutes at T = 250^aboutFROM.
• Bon Appetit!
• 

Time for preparing:

3.5 hours

Cooking program:

oven

Note

Like many breads, this one was "invented" quite by accident.
We often find ourselves missing some components for the selected recipe, and sometimes we need to dispose of some products, sometimes we want "exactly the same, but with mother-of-pearl buttons" ...
So this recipe was born at the junction of several "sometimes".
But the result was very, very successful.
By the way, if your "sometimes" does not have whey, then just mix the water with kefir or yogurt or sour cream.
You will definitely not regret the result!
Good luck!

Hurrah! I'm the first to go to focaccia! Ol, the recipe is just super! I can imagine how tasty and aromatic it is. It will be necessary to try inappropriately.

Oh, what a beauty! Just like the painted one turned out to be your "almost fokachka"!
Ol, why, when forming a cake, fold it 2-3 times?

[Olga]

Olga, very interesting cake! I have never baked focaccia with the addition of rye flour, I will be corrected!

Ol, why, when forming a cake, fold it 2-3 times?

Lenk, but God knows.
somehow got used to molding on the table, and not immediately in the form. And I mold with the help of oil, - I folded it 2-3 times, all the oil was absorbed, which was on the hands and on the table.
For the first time I didn’t fold it, but just put 3 tablespoons of oil in a batch at once, and after proofing I put it in a mold without folding it.
The crumb turned out to be some kind of loose.
And with folding, some kind of more mature taste, or something.
Maybe it just coincided?
I can do it next time without folding and take a picture of what happens.

I have never baked focaccia with the addition of rye flour, I will be corrected!

So, for the time being, I could not combine focaccia and rye flour in my performance.
And then it seemed like a focaccia was going to bake, and my husband asked for rye bread. I combined.
And soooo I liked it ...

Hurrah! I'm the first to go to focaccia! Ol, the recipe is just super! I can imagine how tasty and aromatic it is. It will be necessary to try inappropriately.

Manyunya, your praise is like from the heads-super-duper-chef
Perhaps I won't even fall asleep - I will be proud of myself all night! And tomorrow - to brag to everyone!
I had no idea that after your recipes I could interest you in something.

Brothers, thanks to everyone who looked at the light and who left responses here and thanks!
Come again - with your rye focaccia and photo reports about them.

Brothers, thanks to everyone who looked at the light and who left responses here and thanks!

Yes, do not ask, hospad, contact!

Wonderful rye cake. It will be necessary to bake all the more

We often find ourselves missing some components for the selected recipe, and sometimes we need to dispose of some products, sometimes we want "exactly the same, but with mother-of-pearl buttons."

Until then, bookmark

I envy the bakers! I just can't decide to start baking bread!

[Yulek]

YulekDo you bake anything at all?
I mean, did they deal with dough in general - pies, biscuits, cookies, but at least pancakes?
Believe me, bread is not more complicated, just like any other dough, you have to feel it.
Try to start with small, simple products, just find a recipe with a detailed description, or ask one of your friends who bakes bread for a master class.
Or to our girls - your fellow countrywomen.
And everything will work out, be sure!
And thanks for looking into the topic.

Ol, why, when forming a cake, fold it 2-3 times?

I am reporting.
Flax, as promised, tried not to fold, but at the same time to distribute in different ways - I tried 3 options, but they all turned out to be denser and lower than when folding, and the structure of the dough is somehow looser.
In general, I will not experiment anymore, I will add it up so that exactly this result turns out as I like.
Therefore, if you use this recipe, try to stick to the technology for the best result.
Good luck!

[Olga VB]

I, usually, if I am not going to bake bread under the lid, immediately at the beginning of heating I put a container of water on the bottom of the oven.

Olga VB- Olga, and you bake any bread with water in the oven? What does it give? I have never done that, but maybe it is necessary according to the rules, but I am not in the course? Maybe we have somewhere to read about it, then send me there.
The recipe is still in the bookmarks, you need to bake it somehow.

[Irina.]

Irina., if I bake bread in a sealed container, for example, in a slow cooker, in a cauldron or in a roaster, then I sprinkle water on only the surface of the dough before putting it in the oven.
Then the steam is enough for the bread, which evaporates directly from the dough, since the lid does not let it out further.
And if the dish is not covered with anything, then the steam leaves, and there may not be enough moisture for good baking.
For example, bread can break the roof or it, having risen first, then settles again, etc.
To avoid this, you can use special ovens with a steam generator or simply put a container of water on the bottom of the oven. there should be enough water for at least 1/2 to 3/4 of the baking time. Then you can, and often according to the prescription and it is necessary, to remove the lid, turn off the steam, etc.
I bake any bread with steam.
If I put a bowl of water on the bottom, I don't remove it to the end, and if I bake it in a gosyatnitsa or cauldron, then usually after 20-30 minutes, depending on the total baking time, I remove the lid. Sometimes I lower the temperature. But this is already a prescription to look at.
The technology for baking bread with steam is widely used and described a lot.
Try it too, I'm sure you will like the result.

[Olga]

Olga, thank you very much, now I will bake in the oven with water. I often bake in KhP, but sometimes I want another bread, from the oven.
There is so much useful information on the forum that I read, read, and so much more that is new for me.

[Irina.]

Irina., be sure to try and tell me how it happened.
I know that many, starting with a bread machine, then still switch to the oven and believe that the bread is tastier there. Moreover, it is not as capricious to the proportions of the components as HP.
Look at the branches, where there are breads from the oven, there is a lot of detailed and very useful information, the girls write whole treatises, they are so smart!

[Olga]

Olga,, I read, I study. Moreover, my HP is already old, the "Start" is switched on not from the first blow with a fist.

Tell me, in what proportion to mix kefir with water, if there is no whey ??? Today I faced such a problem that there is no serum in the store (

[alinenok032]

alinenok032, I have a lot of whey left after cottage cheese - I make it regularly. It is a pity that you are so far away - I would share ...
And you can mix in any proportion, it also depends on the thickness of kefir.
Try to take 1/3 kefir and 2/3 water.
That is, as a result, if you take into account the replacement of whey and also the 4th component (kefir / sour cream), in total, with such a replacement, you will get about 1/2 kefir + 1/2 water, that is, approximately 150 r.
Please note - namely gram, not milliliters!
If kefir is very liquid, you can use more of it, and, accordingly, less water. But in total there should be 290-300 r.

thanks) went to try)

Good luck!
And I really hope to find out how it goes.

It turned out tasty, but not attractive in appearance, apparently overdried, although in my electric stove I made it at 230 degrees (

[alinenok032]

alinenok032, I am glad that it is tasty, but I was upset that it is unsightly ...
Was there steam, that is, did you put a bowl of water on the bottom? Was the surface well sprinkled before baking?
Perhaps you put it very high?
Then next time it would be necessary to lower it by one shelf.
In such a situation, you can also cool the focaccia by wrapping it in a towel or even at the end of cooling put it in a plastic bag to keep the moisture a little.
True, then the crust will be lethargic ...
It may also be that the dough layer is too thin - here you need to look at the size of the mold.
But it's already good that you liked the taste, and the technology can be brought

[alinenok032]

alinenok032, I am glad that it is tasty, but I was upset that it is unsightly ...
Was there steam, that is, did you put a bowl of water on the bottom? Was the surface well sprinkled before baking?
Perhaps you put it very high?
Then next time it should be lower by one shelf.
In such a situation, you can also cool the focaccia by wrapping it in a towel or even at the end of cooling put it in a plastic bag to keep the moisture a little.
True, then the crust will be lethargic ...
It may also be that the dough layer is too thin - here you need to look at the size of the mold.
But it's already good that you liked the taste, and the technology can be brought

Thanks, i will do my best)

I baked this wheat and rye focaccia in the Princess Pizza Oven.
I really liked it.
True, I had to reduce the amount of all components of the recipe by 3/4, since I had a round shape, 28 cm in diameter.
I put it in a preheated oven, baked for 27 minutes.

Olya !!! Found it !!!!
Of course I took it to the bookmarks !!!
Too lazy to warm up the oven, but I will definitely do it in Prinessk !!!
Report from me!

Svetochka, I'll be glad if you like it.
There you need to be careful with salt: if the cheese is salty enough, like Russian, then the recipe is correct. If not very salty, then you can add a little more salt to the dough.
In addition, Provencal herbs are available with or without salt. I have it with salt. If you do not, then this should be slightly compensated in the test.
But it's important not to overdo it. Even without cheese and herbs, a full serving is more than 1.5 tsp. salt is not worth putting.
Good luck!

Olya! Thank you!!!
I'll take everything into account !!!
Hands are already itching to do it !!!
But at night I will not ... Mine will not understand !!! ...

Mine will not understand !!! ....

Svetik is a temporary phenomenon for my already do not care, which I do at night in the kitchen ...

Oh, Irisha,
I, too, more and more often midnight, and it is in the kitchen.
I'm afraid one fine morning I want to go out of the kitchen to sleep, and I won't get through the door.

[Olga]

Olga, come on!!! We saw a construction worker, so we don't need to tell us here. And you are peki-peki, and we will admire and feast on your wonderful sweets

Girl, you obviously confused me with someone
Or am I just good at disguise
But it's time to end the nighttime snacks. I hope to somehow normalize the daily routine in order to go to bed on time, get up on time and eat on time, and most importantly - in moderation. But so far in vain.
And as for sweets ... I have several recipes filmed, but I still can't post it. Instead of doing something useful, I cook at night and try, try ...

one fine morning I want to go out of the kitchen to sleep

Why go out from there, a sofa in the kitchen will solve all the problems
^{Well, the pot is probably still needed It will be ...}

Hello?

[Olyushka!]

Wonderful recipe and brilliantly baked focaccia! It did not even occur to me that you can bake using other flour, and not just wheat!
Olyushka! You are the HEAD! And a head with magic hands!
And photographs are generally awful!

Thank you, Irishka, praised it!
Actually - nothing special - quick and easy.
I think that with my frying pan, you can bake any bread dough in a princess, since it gives a very uniform and volumetric heating, as well as moisture, like in a cauldron. Only, of course, with height correction.

[Olya]

Olya, and the consistency of the dough, like a regular bread?

Svetochka,

After kneading, the dough is quite sticky, it does not form into any bun, it keeps its shape very conditionally:

...
Lubricate the surface of the cutting table and hands with olive oil and shape the cake

I just have a recipe, the dough is relatively cool!
I had to add a little more liquid ...

It also depends on the flour: sometimes it is very dry.
Did you do it with serum? If it is completely on kefir or sour cream, not sufficiently diluted with water, then a steep dough may turn out.
In addition, pay attention to the fact that kefir / sour cream are indicated in grams, and this is not the same as in milliliters, but actually more.
And you have to look at the test.
At first, when I combine everything except the butter, the dough seems to be very dry. And at first it seems that the dough will not work out of all this, it will be crumbs and dust. After a few minutes of mixing, it becomes softer, more homogeneous. And then when, after a 20-minute rest, the oil intervenes, everything becomes as it should be.
For me, while the dough is kneading in the kneader, it seems to be going into an "almost kolobok" around the hook, but it still smears a little along the bottom, and when the mixer stops, it kind of settles, but does not spread, just soft, sticky.
I put it for proofing in a bowl greased with butter, and I grease the dough itself on top so that it dries less.
Then, when molding, all this butter, plus the one with which I lubricate the cutting surface and hands, is absorbed into the dough, but it already becomes more obedient, although it remains soft.

Olya! How detailed everything is !!!
With these instructions, you can teach a hare to cook!
I made from kefir in half with water (I finished the cottage cheese today, and I will only make a new one tomorrow. I'll just collect the whey!)
Measured everything in grams, I love when everything is accurate. Therefore, I don't really like recipes in milliliters or glasses.
And so everything turned out, as you wrote!
But you need to play it safe!
Now I put the oven on, after the last proofing!

I keep my fists and wait for the report!

Ol !!! By itself!!! 21 minutes left!

Ol, I'm reporting!
It turned out incredible !!!
The top, of course, rested, but I noticed in time, put a Teflon sheet.
It is not burnt, but is fried! These fried places turned out to be the most delicious!
The focaccia is airy! The smell was magical!
Verdict - I will bake more than once! I love not only delicious food, but also healthy!

And here is a small one! It is immediately obvious that it is airy!
And I photographed the piece upside down. There is not even a hint of fried! Everything is very even!

Ol! Thanks again! I am so happy !!!

[Svetlanka]

Svetlanka, you are my smart girl! I baked such a delight! You just need to be proud and brag of such focaccia! You are a worthy follower Olgushi!
Ah, girls! Just admire your wonders and shyly squeak aside ...
Sheer delight!

Svetochka, well, pleased!
Very nice!
I am glad that I liked it, that it is delicious.
Everything, I went to be proud of myself and you!

Everything, I went to be proud of myself

Ol! I also like to praise myself !!! ...
It still seems to me that my people do not praise me !!!

Come back more often - we'll fix this mess!
You are our clever girl!

And today I made "almost focaccia" almost according to the recipe. At first I didn't plan to take pictures, and then, when there was almost nothing left, I thought that it would be impolite. So the last piece:
🔗
Thanks for the great recipe.

[Svetlana]

Svetlana, to your health!
I'm glad the recipe came in handy. And I really hope that you liked it