Chef Miki Hackney
Flax Seed Focaccia
Category
Side Dish
Servings
4 - 6 servings
Prep Time
1 hour 20 minutes
Cook Time
25-28 minutes
Author:
Chef Miki Hackney
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.
Ingredients
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1 ounce Yeast (or 1½ teaspoon Dry Active Yeast)
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1 cup Water (105 F - 115 F)
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½ teaspoon Organic Blue Agave Syrup
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¼ cup Olive Oil
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1 teaspoon Kosher Salt
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1¾ cup Unbleached Flour plus 3 tablespoons
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6 tablespoons Flax Seeds
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2½ teaspoons Melissa's Spice Grinders (use Italian Herb Seasoning) divided use
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¼ cup Parmesan Cheese, shredded
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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.
Filed in:
Flax Seed,
Flax Seed Focaccia,
Melissa's Spice Grinders,
Organic Blue Agave Syrup,
Side Dish
