Chef Miki Hackney
Flax Seed Focaccia
Category
Side Dish
Author:
Chef Miki Hackney
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 Low Glycemic 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 Roasted Organic Golden Flax Seed coarsely ground
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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.
Recipe 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.
Filed in:
Agave Syrup,
Chef Miki Hackney,
Flax Seed,
Flax Seed Focaccia,
Melissa's Spice Grinders,
Side Dish
