Rye Focaccia (Quick Version)

This is a quick version of focaccia bread using fast acting yeast.  I like this recipe because I can make this bread within 3 hours.  The rye flour can be traded out for wheat flour or almond meal and the texture won't change.  Get creative with your toppings and remember to not overwork this dough.  

  Ingredients: 350 g organic all-purpose unbleached white flour 150 g organic rye flour 7 g packet of instant yeast (fast-acting dry yeast) 175 g lukewarm water 1 teaspoon sea salt 1 teaspoon honey First mix your first 3 ingredients (flours and yeast) together and set aside.  Then thoroughly mix your lukewarm water with sea salt and honey.  Yeast loves lukewarm so make sure your water is not too hot or too cold.  Make a well in the center of your flours and add water, salt and honey mixture.  Mix with a wooden spoon or your hand until dough is a slightly sticky ball.  If the mixture seems too dry, at a touch of water; conversely, if the mixture is too wet, add a touch of flour.  Once you have a nice ball, slather olive oil on the bottom and sides of a mixing bowl and then all over your ball of dough.  Place a tea towel over your bowl and set aside in a warm place for about 45 minutes or until the dough almost doubles in size.  I usually have my oven on (baking something else) and set the dough near a vent so that the dough is in a warm environment.  Warmth is also crucial to your dough rise.   While your dough is rising, prep your filling / topping.  In the above photo I used preserved lemon, castelvetrano olives and chive blossoms.  In the photo below, blood oranges, shallots and nigella seeds were used.  Get creative with herbs and different vegetables!  You almost cannot go wrong. For preserved lemon, castelvetrano olive and chive blossoms-- slice up about 1/2 preserved lemon into small strips and about 10 olives into chunks, and break apart a chive blossom so the flowers are singular.  Preserved lemon is jam-packed with flavor so don't overdue this.  Now prep a pan.  I used a simple 9" cake metal pan and covered the bottom and sides with plenty of olive oil.  Then scatter medium to coarse non-gmo cornmeal on the bottom of your pan.  Once your focaccia has risen sufficiently, gently take the dough out of the bowl and set on a board.  Cut the dough in half with a bench scraper and place one half in your prepared pan.  Now give a generous splash of olive oil (about 2 Tablespoons) and scatter your prepared preserved lemon, olives and chive blossoms.  Top with the other half of dough and scatter the rest of your preserved lemon and olives and another splash of olive oil.  Again, cover with a tea towel and let your dough rise in a warm place for 20-40 minutes.  Heat your oven as hot as possible.  Once your dough has doubled in size, place your pan of dough on a baking sheet and into your hot oven.  Immediately turn down the oven to 400 degrees and bake until top is golden brown, about 25-35 minutes.  The bread will rise again while baking.  Take out of oven and make sure the center is hardened.  Sprinkle with smoked sea salt and let cool 10 minutes before serving. **The smaller your pan is, the taller and more doughy your bread will be and conversely, the larger your pan is, the shorter and more crusty your bread will be.  

 

Ingredients:

350 g organic all-purpose unbleached white flour

150 g organic rye flour

7 g packet of instant yeast (fast-acting dry yeast)

175 g lukewarm water

1 teaspoon sea salt

1 teaspoon honey

First mix your first 3 ingredients (flours and yeast) together and set aside.  Then thoroughly mix your lukewarm water with sea salt and honey.  Yeast loves lukewarm so make sure your water is not too hot or too cold.  Make a well in the center of your flours and add water, salt and honey mixture.  Mix with a wooden spoon or your hand until dough is a slightly sticky ball.  If the mixture seems too dry, at a touch of water; conversely, if the mixture is too wet, add a touch of flour.  Once you have a nice ball, slather olive oil on the bottom and sides of a mixing bowl and then all over your ball of dough.  Place a tea towel over your bowl and set aside in a warm place for about 45 minutes or until the dough almost doubles in size.  I usually have my oven on (baking something else) and set the dough near a vent so that the dough is in a warm environment.  Warmth is also crucial to your dough rise.  

While your dough is rising, prep your filling / topping.  In the above photo I used preserved lemon, castelvetrano olives and chive blossoms.  In the photo below, blood oranges, shallots and nigella seeds were used.  Get creative with herbs and different vegetables!  You almost cannot go wrong.

For preserved lemon, castelvetrano olive and chive blossoms-- slice up about 1/2 preserved lemon into small strips and about 10 olives into chunks, and break apart a chive blossom so the flowers are singular.  Preserved lemon is jam-packed with flavor so don't overdue this. 

Now prep a pan.  I used a simple 9" cake metal pan and covered the bottom and sides with plenty of olive oil.  Then scatter medium to coarse non-gmo cornmeal on the bottom of your pan.  Once your focaccia has risen sufficiently, gently take the dough out of the bowl and set on a board.  Cut the dough in half with a bench scraper and place one half in your prepared pan.  Now give a generous splash of olive oil (about 2 Tablespoons) and scatter your prepared preserved lemon, olives and chive blossoms.  Top with the other half of dough and scatter the rest of your preserved lemon and olives and another splash of olive oil.  Again, cover with a tea towel and let your dough rise in a warm place for 20-40 minutes.  Heat your oven as hot as possible.  Once your dough has doubled in size, place your pan of dough on a baking sheet and into your hot oven.  Immediately turn down the oven to 400 degrees and bake until top is golden brown, about 25-35 minutes.  The bread will rise again while baking.  Take out of oven and make sure the center is hardened.  Sprinkle with smoked sea salt and let cool 10 minutes before serving.

**The smaller your pan is, the taller and more doughy your bread will be and conversely, the larger your pan is, the shorter and more crusty your bread will be.  

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Jade Green Rice

Ingredients & Method: 2 c. bamboo rice 2 2/3 c. filtered water 1 t Himalayan sea salt 1 T olive oil Put olive oil in saucepan on medium heat.  Add rice and stir to coat each grain for about 30 seconds.  Stir salt into water and then pour water on rice.  Bring to a boil, then turn down heat to a simmer and cover with a lid.  Set your timer for 15 minutes.  Turn heat off and let rice sit, covered for another 10 minutes.  Then fluff with fork and serve immediately.

Ingredients & Method:

2 c. bamboo rice

2 2/3 c. filtered water

1 t Himalayan sea salt

1 T olive oil

Put olive oil in saucepan on medium heat.  Add rice and stir to coat each grain for about 30 seconds.  Stir salt into water and then pour water on rice.  Bring to a boil, then turn down heat to a simmer and cover with a lid.  Set your timer for 15 minutes.  Turn heat off and let rice sit, covered for another 10 minutes.  Then fluff with fork and serve immediately.

Purple Corn Chapati

Ingredients & Method: 1 1/3 c. whole wheat flour (or just use all purpose) 2/3 c. purple or blue corn flour 1 t. salt   2 T olive oil 3/4 cup hot water Mix all dry ingredients and make a well in the center and mix until combined, let sit for 20 minutes.  Knead dough until smooth then divide into 10 equal parts.  Roll each into a ball and let rest for a few minutes. Heat non-stick skillet until almost smoking and roll out balls of dough into thin disks.  Put dough disk on hot skillet and leave for 30 second or so and then flip until cooked.

Ingredients & Method:

1 1/3 c. whole wheat flour (or just use all purpose)

2/3 c. purple or blue corn flour

1 t. salt  

2 T olive oil

3/4 cup hot water

Mix all dry ingredients and make a well in the center and mix until combined, let sit for 20 minutes.  Knead dough until smooth then divide into 10 equal parts.  Roll each into a ball and let rest for a few minutes.

Heat non-stick skillet until almost smoking and roll out balls of dough into thin disks.  Put dough disk on hot skillet and leave for 30 second or so and then flip until cooked.