- Rating:
- Servings:
- 18 (about)
- Difficulty:
- Total Time:
- Recipe By:
- Miki Hackney
Ingredients
- 1 ounce Yeast (or 1½ teaspoon Dry Active Yeast)
- 1 cup Water (105 F - 115 F)
- 1/2 teaspoon Organic Low Glycemic Agave Syrup
- 1/4 cup Olive Oil
- 1 teaspoon Kosher Salt
- 1 3/4 cup Unbleached Flour plus 3 tablespoons
- 6 tablespoons Roasted Organic Golden Flax Seed coarsely ground
- 2 1/2 teaspoons My Grinders (use Italian Herb Seasoning) divided use
- 1/4 cup Parmesan Cheese shredded
- Cooking Spray
Directions
In a processor fitted with a blade, add water, agave, and yeast. Let stand until yeast dissolves or appears creamy, about 11 minutes. Add oil, salt, flour, ground flax and 1 Tablespoon of Italian Herb Seasoning. Process mixture until blended. Add more flour in 1 Tablespoon increments if necessary. The dough should look like biscuit or scone dough. Turn dough out onto a lightly sprayed 13 x 9 baking dish, then spread dough to evenly cover bottom of dish. Loosely cover with plastic wrap and let rise in a draft-free, warm area until puffy, about 1 hour. It should look like a big marshmallow.
Preheat oven to 400F. Remove plastic wrap from baking dish and evenly sprinkle remaining 1½ tsp Italian Herb Seasoning and parmesan cheese over top of focaccia. Bake 25-28 minutes or until crusty. Cut into rectangles or triangles and serve warm or at room temperature. Wrap tightly in plastic wrap for storage.
Note:
This bread, cut into squares, adds a change of pace to regular bread, or garlic bread served with a big bowl of your favorite pasta.
