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Side Dish
4 - 6 servings
1 hour 20 minutes
25 minutes
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.
1 ounce yeast (or 1½ teaspoon dry active yeast)
1 cup water (105 F - 115 F)
½ teaspoon Organic Blue Agave Syrup
¼ cup olive oil
1 teaspoon kosher salt
1¾ cup unbleached flour plus 3 tablespoons
6 tablespoons flax seeds
2½ teaspoons Melissa's Spice Grinders (use Italian Herb Seasoning) divided use
¼ cup Parmesan cheese, shredded
Cooking spray
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.
