Focaccia is Latin for “fire” and is as traditional a pasta dish as pizza.Similar to Brioche in France, it has a lot of oil in it.
The bread was the first thing that came to mind when I was lucky enough to sample Grenelle organic flaxseed oil.You rip it off, you dip it in a little bit of flaxseed oil, and the smell of flaxseed and spices spreads.”
How to make flaxseed oil Focaccia bread?
Put the flour, sugar and yeast into a mixing bowl. Keep the sugar and yeast separate, or the yeast will dehydrate and lose activity.
Oil and water measured separately, ready.
Pour in the water.
Stir on a slow speed for 3 minutes, and here I’m in cook gear 1.
Stir on medium speed until smooth and elastic. Here I’m using gear 4 and I’m stirring for 4 minutes.
Add greenor organic flaxseed oil and whisk slowly until well combined.
Stir on medium speed until smooth and elastic.
Grease the plastic bag to prevent adhesion.Place the dough in plastic wrap and let rise in the oven for an hour to double in size.
Leavened dough is sprinkled with hand powder (it doesn’t matter what powder you use, I used couscous).
Place the dough into the mold and press evenly with your fingers to make rows and rows of holes.
Continue to ferment for 30 minutes.
Preheat the oven to 180 ° C.The leavened dough is brushed with Greiner organic flaxseed oil.Then, tuck in the half-cut olives and sprinkle with a little spice and sea salt.
Bake in the oven for 15-20 minutes or until golden brown.
Cut the bread and put it back into the oven. Bake it over high heat at 200℃ until the surface is dry, which will make it more fragrant.
Bake until the salt doesn’t melt and gives the bread a subtle flavor, so be sure to use it.
Flaxseed oil Focaccia bread
- 315 g high gluten flour
- 135 g low gluten flour
- 25 g sugar
- 9 g yeast
- 250 ml water
- 45 g flax seed oil
- 10 olives
- little thyme
- little rosemary
- little sea salt