Ridiculously Easy Seeded Focaccia Bread
User Reviews
5
Ridiculously Easy Seeded Focaccia Bread
Description
This focaccia recipe uses a mixture of all-purpose and white whole wheat flour with instant yeast, salt, and hot tap water to form a wet dough. The inclusion of a seed mixture featuring pepitas, sesame seeds, flaxseed, and poppy seeds brings nutty flavors and texture to the bread. The dough is mixed until it forms a ball, then coated lightly with oil and refrigerated for 8 to 24 hours for slow fermentation, which develops flavor and improves texture.
For baking, dough is divided between two buttered and parchment-lined 8-inch cake pans, rubbed with olive oil for a tender crust. The dough is stretched gently and topped with the reserved seed mixture. Baking produces a bread with a soft crumb and a lightly crisped exterior coated in toasted seeds. This bread works well for sandwiches or as an accompaniment to soups and salads.
Referencing café tips from the original source ensures successful preparation. This recipe adapts from Alexandra Cooks and includes practical refrigeration steps that make it convenient for planning ahead.
Ingredients
For the seed mixture:
- ¼ cup Pepitas
- 1 tablespoon white sesame seeds regular
- 1 tablespoon black sesame seeds
- 2 tablespoons Flax Seed also called linseed
- 1 tablespoon poppy seeds
For the bread:
- 3 cups all-purpose flour
- 1 cup white whole wheat flour
- 2 teaspoons kosher salt
- 2 ¼ teaspoons instant yeast 1 packet
- 2 cups water hot, tap
- 1 teaspoon butter for greasing pans
- 4 tablespoons olive oil divided
Instructions
- For the seed mixture, combine all seeds in a small bowl and stir well to combine. Set aside.
- In a medium-large bowl, combine both flours, salt, instant yeast and ¼ cup of the seed mixture. Stir well. Add the warm water. Using a Danish whisk, sturdy wooden spoon or sturdy rubber spatula, mix until all of the flour is incorporated and dough forms a ball. Scoot the dough over to one side of the bowl and drizzle a little olive oil into the bottom of the bowl. Turn the dough over in the bowl to coat thinly with oil.
- Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
- Lightly butter two 8-inch cake pans. (You could also use 9-inch pans if you like a thinner, crispier bread.) Line pans with parchment paper. Pour one tablespoon of olive oil into the center of each pan and rub with your fingers to coat the bottom of the pan.
- Divide dough in half with a large spoon or rubber spatula and place one piece of dough in each pan, turning to coat with oil. Tuck edges of dough underneath to form a rough ball. Cover each pan tightly with plastic wrap and allow the dough balls to rest for 2 hours or until the dough almost covers the bottom of the pans.
- Drizzle another tablespoon of oil over each round of dough. With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you'll actually be making deep holes.) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle the remaining seeds over the tops of the dough in the two pans. Sprinkle each pan generously with flaky sea salt.
- Cover with a clean towel and allow pans to rest on the stovetop while the oven is preheating.
- Preheat oven to 450˚F. After dough has rested for 30 minutes, transfer the pans to the oven and immediately reduce the temperature to 425˚F. Bake for 18 to 24 minutes, until the tops are golden and the undersides are crisp. Remove pans from the oven. With a metal spatula remove bread rounds from the pans and transfer to a cooling rack. Serve warm or allow to cool completely then store in a zippered bag. Freeze: To freeze, allow bread to cool completely, then transfer to a ziplock bag and freeze. Thaw and enjoy at room temperature or warm for 10 minutes in a 350˚F oven.
Notes
- Combine a variety of seeds for both flavor and crunchy texture in the topping.
- Refrigerate dough for at least 8 hours and up to 24 hours to enhance dough flavor and texture.
- Use butter to grease pans and olive oil to coat dough surface for a tender crust.
- The dough is divided between two 8-inch pans to produce a good thickness and bake evenly.
- Follow detailed café tips for best results and for handling the dough after refrigeration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 196mg | 8% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0g | 0% |
| Vitamin A | 5IU | 0% |
| Calcium | 20mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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