We've been working on this recipe for quite some time now and are so happy to share it with you! Davide's been building the rye sourdough mother, which he's aptly named "Ercole" (Hercules) since the start of Lockdown #1 last year. This focaccia is baked fresh every day in the Al Dente kitchen, and we use it in both our restaurant and sell it in Sapori. We are so proud of this one, and write this whilst munching on a piece of focaccia right now.
Rye Flour, Oregano, Salt, Flour, Water, wholemeal flour, Olive oil.