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.