Rye Focaccia

Yields One 1⁄2 sheet pan 18 x 13 in ( 46 x 33 cm)

2 1⁄2 teaspoons active yeast

8g cane sugar (agave, honey, or maple will also work)

500g warm water (100-110ºF/ 37-43ºC)

500g all-purpose flour

200g toasted rye flour*

75g olive oil

10g salt

1 each delicata squash (sliced into rings and deseeded)

2-3 tablespoons fresh rosemary

As Needed- olive oil and flake sea salt (Maldon or Jacobson's)

Whisk together yeast, water and sweetener in a mixing bowl of a kitchenaid stand mixer.

Once bubbles have formed add flours and salt.

Mix on low-speed for 1 minute.

Add half the oil and continue mixing on speed 3 for 2-3 minutes.

Once dough has come together stream in the remain oil in 2-3 additions ( if you do it all at once the dough will just slosh around the bowl).

Once all in continue mixing for 2-3 minutes on medium speed.

The dough should look smooth and glossy and it will be very soft. ( it is a wet dough do not be alarmed if you can’t pull a window).

Place dough in a greased bowl and cover with plastic wrap, allow dough to double in size. ( Place in a warm area during colder months, it will help speed up the process)

After the dough has doubled punch the dough down (deflate the dough) and fold the dough by lifting the top portion of the dough and stretching it over the center of the dough, turn the bowl 180º and do the same thing to the bottom portion.

Take the whole dough and flip it so that the folds are on the bottom.

Cover again and repeat the process once more.

After the second fold place the dough folded side up in a generously greased half sheet pan, flip the dough and make sure both sides are nicely coated in oil, press into a rough rectangle shape.

Cover with plastic wrap and allow to rest for 30 - 60 minutes.

Working from the center out gently press the dough out towards the corners of the pan.

The dough will most like contract back into the center a bit, that is okay. Do not force the dough.

Cover the dough and allow to rest another 30 minutes.

Again working from the center out press the dough evenly and gently into the corners.

If the dough does no make it to the corners after the second stretch repeat the process once more.

Once the dough is to the corners allow the dough to rest ten minutes.

After the ten minutes, dimple the dough with your fingertips, creating cavities evenly over the whole pan.

Place your slices of delicata squash over the top of the dough and lightly press into the dough( this will help them stay into the bread once it is baked).

Drizzle with more olive oil, flake sea salt, and rosemary.

Allow to proof covered for 45-60 minutes

During the final proof preheat the oven to 425ºF ( 220ºC)

Remove plastic wrap and place on the middle rack on the oven bake 25-35 minutes. Rotating after 15 minutes.

Once the bread is fully baked it should read an internal temperature of 190ºF (87ºC) and be golden brown and delicious on the sides and top.

Remove from pan and place on a cooling rack to avoid the bottom from steaming in the pan and becoming soggy.

*To toast the rye flour you can place in a pan on low heat, stirring every so often until the flour has darkened in color and has become fragrant. Or place in a 325ºF (160ºC) oven stirring every 3- 5 minutes until darken in color and has become fragrant. allow to cool completely before adding into the recipe.

** The main image is of a 1/4 sheet pan. You can cut the recipe in half and it will still mix fine in the kitchenaid