Servings
Font
Back
0 from 42 votes

Ridiculously Easy Seeded Focaccia Bread

Loaded with healthy seeds and a generous scoop of whole wheat flour, this Ridiculously Easy Seeded Focaccia Bread is also ridiculously delicious!

Prep Time
15 mins
Cook Time
15 mins
Resting time
8 hrs
Total Time
39 mins
Servings: 24
Calories: 113 kcal
Course: Bread
Cuisine: Italian

Ingredients

For the seed mixture:
  • ¼ cup Pepitas
  • 1 tablespoon regular white sesame seeds
  • 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 hot tap water
  • 1 teaspoon Butter for greasing pans
  • 4 tablespoons olive oil divided

Instructions

    Cup of Yum
  1. For the seed mixture, combine all seeds in a small bowl and stir well to combine. Set aside.
  2. 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.
  3. Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
  4. 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.
  5. 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.
  6. 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.
  7. Cover with a clean towel and allow pans to rest on the stovetop while the oven is preheating.
  8. 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

  • See Café Tips above for additional instructions and more detailed tips.
  • Original focaccia recipe adapted from Alexandra Cooks

Nutrition Information

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%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 113

% 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.