When I got a copy of a booklet with batter breads, I decided I wanted to try to make a loaf. I selected the focaccia, but didn't want the rosemary & salt type. So I decided to substitute 1/2 cup of rye flour for an equal amount of bread flour. Then I omitted the rosemary and put 2 tablespoons of onion powder in the dough. Then instead of topping with coarse salt, I tried grilled onions. I like the flavor of the results.
The dough using this technique has a crispy exterior and chewy interior with a coarse crumb.
Onion Rye Focaccia
2 ¼ cups bread flour
½ cup rye flour
¾ tsp. table salt
2 Tbs. onion powder
1 tsp. rapid rise yeast
1 1/3 cup ice water
2 Tbs. olive oil (I use light olive oil; it has no taste)
grilled onions, optional
Whisk together flours, salt, onion powder and yeast. Add ice water and mix thoroughly. Stir in 1 tablespoon olive oil. If necessary, add more ice water, a small spoon at a time, to get a medium to slightly firm batter. Place dough in large greased bowl. Oil the top of the dough and cover the bowl with sprayed plastic wrap. At this point, the dough may be refrigerated for 3 to 10 hours. Then let dough rise at cool room temperature for 12 to 18 hours. May be stirred down partway through the rise.
Line a 15 X 10 X 1 inch baking pan with parchment paper; brush with olive oil. Put dough in the pan and gently evenly spread dough with oiled spatula or oiled hands. Drizzle 1 tablespoon of olive oil over top. Tent with sprayed plastic wrap. Let rise until about ¼ inch below rim of pan.
About 20 minutes before baking, put broiler pan in bottom of oven. Preheat oven to 500 degrees F. When dough has finished rising, Add a cup of ice water to the broiler pan. Turn temperature down to 475 degrees F. Remove plastic from the dough and bake 20 to 30 minutes. Halfway through baking, sprinkle grilled onions over top of dough, if using, and turn pan around to finish baking.
The dough using this technique has a crispy exterior and chewy interior with a coarse crumb.
Onion Rye Focaccia
2 ¼ cups bread flour
½ cup rye flour
¾ tsp. table salt
2 Tbs. onion powder
1 tsp. rapid rise yeast
1 1/3 cup ice water
2 Tbs. olive oil (I use light olive oil; it has no taste)
grilled onions, optional
Whisk together flours, salt, onion powder and yeast. Add ice water and mix thoroughly. Stir in 1 tablespoon olive oil. If necessary, add more ice water, a small spoon at a time, to get a medium to slightly firm batter. Place dough in large greased bowl. Oil the top of the dough and cover the bowl with sprayed plastic wrap. At this point, the dough may be refrigerated for 3 to 10 hours. Then let dough rise at cool room temperature for 12 to 18 hours. May be stirred down partway through the rise.
Line a 15 X 10 X 1 inch baking pan with parchment paper; brush with olive oil. Put dough in the pan and gently evenly spread dough with oiled spatula or oiled hands. Drizzle 1 tablespoon of olive oil over top. Tent with sprayed plastic wrap. Let rise until about ¼ inch below rim of pan.
About 20 minutes before baking, put broiler pan in bottom of oven. Preheat oven to 500 degrees F. When dough has finished rising, Add a cup of ice water to the broiler pan. Turn temperature down to 475 degrees F. Remove plastic from the dough and bake 20 to 30 minutes. Halfway through baking, sprinkle grilled onions over top of dough, if using, and turn pan around to finish baking.
