Pumpernickel Focaccia with Lox and Schmear
Like a giant bagel! I started with the classic focaccia recipe, then added signature pumpernickel ingredients: rye flour, cornmeal, molasses, cocoa, and caraway. To yield the lukewarm water, add 1/2 cup just-boiled water to 1 1/2 cups cold water.
Like a giant bagel! I started with the classic focaccia recipe, then added signature pumpernickel ingredients: rye flour, cornmeal, molasses, cocoa, and caraway. To yield the lukewarm water, add 1/2 cup just-boiled water to 1 1/2 cups cold water.
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 3 cups all-purpose flour
- 1 cup rye flour
- 2 1/4 teaspoons instant yeast
- 3 tablespoons molasses
- 1/4 cup cornmeal
- 2 tablespoons caraway seeds
- 5 teaspoons cocoa powder
- 2 cups lukewarm water (see headnote)
- 1 1/2 cups whole-milk greek yogurt (cabot makes a delightful
- 1 pound thinly sliced lox
- 1 red onion halved and sliced as thinly as possible
- 1/4 cup drained capers
- 1/2 cup barely chopped dill
- Carbohydrate 65.081493566497 g
- Cholesterol 0 mg
- Fat 1.72672853780794 g
- Fiber 7.56296188707019 g
- Protein 8.09335705178921 g
- Saturated Fat 0.299458720756408 g
- Serving Size 1 1 Serving (135g)
- Sodium 708.570072905403 mg
- Sugar 57.5185316794268 g
- Trans Fat 0.406501918561339 g
- Calories 305 calories
Step-by-step
- Make the dough: Whisk the all-purpose flour, rye flour, cornmeal, caraway seeds, cocoa, salt, and instant yeast in a big bowl.
- Combine the water, olive oil, and molasses in a measuring cup or bowl. Add the liquid ingredients to the dry and stir together.
- Cover the bowl with plastic wrap and let rise for about 1 hour, or until doubled in size.
- Preheat the oven to 425°F and arrange a rack in the lower third. Line a rimmed sheet tray with parchment. Add 3 tablespoons olive oil to the sheet tray.
- Deflate the focaccia dough by pulling the edges toward the center. Transfer to the sheet tray and roll around in the oil. Use your palms and fingertips to flatten into a rectangle.
- Let rest for 20 minutes. Right before baking, flatten the focaccia a little more to fill the pan.
- Bake for 25 minutes until deeply browned and crusty. Let cool in the pan for a few minutes, then transfer to a cooling rack.
- When cooled, spread with Greek yogurt. Layer with lox, onion, capers, and dill. Cut into squares or rectangles.
My Unexpected Culinary Adventure: A Pumpernickel Focaccia Journey
As a busy marketing executive, my life often revolves around deadlines, presentations, and the constant hum of my laptop. Time for leisurely hobbies, let alone elaborate cooking projects, feels like a luxury I can rarely afford. Yet, last weekend, something shifted. Perhaps it was the persistent grey skies, the lingering chill in the air, or maybe just the overwhelming need to escape the digital world for a few precious hours. Whatever the reason, I found myself drawn to the allure of baking, specifically a recipe for Pumpernickel Focaccia that promised to be both satisfying and surprisingly simple.
The initial steps involved familiar baking motions - measuring flour, whisking yeast, and the gentle mixing of the dough. This process, strangely enough, proved to be wonderfully meditative. The act of creating something tangible from basic ingredients felt deeply grounding, a stark contrast to the often-abstract world of my professional life. Watching the dough rise, doubling in size before my eyes, was an unexpected source of joy; a quiet testament to the power of natural processes. I imagined the microscopic yeast cells working diligently, transforming simple ingredients into something delicious and beautiful.
The aroma of the baking focaccia filled my tiny apartment, a fragrant invitation to slow down and appreciate the present moment. It wasn't just the smell, but also the way the oven's heat seemed to chase away the lingering winter gloom. As the focaccia emerged from the oven, its crust golden brown and subtly crisp, I felt a wave of accomplishment wash over me. It wasn't just a baked good; it was a tangible representation of my own ability to create something beautiful and delicious from scratch.
The final step, assembling the open-faced sandwich with lox, cream cheese, red onion, capers and dill, was a delightful dance of flavors and textures. The slightly sweet and tangy pumpernickel focaccia provided the perfect foundation for the salty, rich lox, while the sharpness of the capers and the fresh dill added bright accents. It was a truly satisfying meal, made even more special by the knowledge that I had created it from start to finish.
This experience surpassed my expectations in many ways. It was more than just a culinary adventure; it was a profound reminder of the restorative power of simple pleasures, of the satisfaction that comes from embracing imperfection, and the sheer joy of creating something beautiful from humble beginnings. I encourage everyone to step away from the screens and embrace the satisfying world of baking - even if it's just for an afternoon. You might be surprised at what you create, not just in the kitchen, but within yourself.
Ingredients
1 tablespoon olive oil
2 teaspoons kosher salt
3 cups all-purpose flour
1 cup rye flour
2 1/4 teaspoons instant yeast
3 tablespoons molasses
1/4 cup cornmeal
2 tablespoons caraway seeds
5 teaspoons cocoa powder
2 cups lukewarm water
1 1/2 cups whole-milk Greek yogurt
1 pound thinly sliced lox
1 red onion, halved and thinly sliced
1/4 cup drained capers
1/2 cup barely chopped dill
