There's nothing like bread that comes fresh out of the oven. When you take this soft, salt, warm, and freshly baked focaccia out of the oven, you'll want to devour it all in one night. Made from spelt and rye flour, it has a hearty texture punctuated by the flavors of fresh parsley, basil, caramelized red onion, and plenty of garlic. It's the perfect side for any dinner.
Rye Focaccia With Red Onion and Parsley [Vegan]
- 1/2 a packet of yeast
- 1 1/4 cup lukewarm water
- 1 tablespoon maple syrup
- 1/5 cup olive oil
- 1 tablespoon flaked sea salt
- 1 cup spelt flour
- 1 cup rye flour
- 3.5 ounces red onions
- 5 garlic cloves
- 1 handful basil leaves and parsley
- Sea salt and olive oil, as needed
- Whisk the yeast with water, olive oil, maple syrup, sea salt, and chopped herbs in a bowl.
- Add the flour's little at a time and work to form a dough, and kneading it for about 5 minutes. Do not add more flour, the dough should be sticky.
- Allow the dough to double in size in a bowl covered with a tea towel, for about 40 minutes.
- Preheat the oven to 485°F.
- Slice the onions and crush the garlic and put it in a baking tray with some oil for 20 minutes.
- Pour the dough out onto a floured surface, knead it slightly and place on an oiled baking sheet with a little sea salt in the bottom.
- Flatten the dough until it is about 1/4-inch thick and let rise until doubled in size, about 30 minutes. Put your fingers in the dough so that it formes a lot of holes, drizzle generously with olive oil and sprinkle with sea salt. Sprinkle with basil leaves and push the onions and garlic in the dough.
- Bake the bread in the middle of oven until golden brown, about 10 minutes.