Flax Focaccia
8 wedges
INGREDIENTS
1 cup warm water
1 tsp sugar
1 tbsp yeast
2 cups unbleached all purpose flour
1/2 cup milled roasted flaxseed
1 tbsp whole roasted flaxseed
1 tsp salt
2 tbsp olive oil
1 tbsp corn flower
2 tbsp whole roasted flaxseed
fresh pepper
DIRECTIONS
In a bowl combine water, sugar and yeast. Stir to dissolve.
In a large bowl mix flour, flaxseeds,salt.
Add yeast mixture and oil. Mix well until it forms a soft dough.
Knead dough on a floured surface until no longer sticky.
Place dough in a well greased bowl, cover and let rise until doubled in size.
Spray a cookie sheet with non stick spray and sprinkle with corn meal.
Punch down dough and form into a ball.
Press down with fingers to form a 25-30 cm circle. Cover and let rise until doubled.
Preheat oven to 400 F.
Make depressions with fingers in dough about 5 cm apart.
Drizzle with olive oil and sprinkle with whole roasted golden flaxseed and fresh pepper.
Bake for 20 -25 minutes or until slightly browned.
Cut into 8 wedges.
Variation: sprinkle with 3 tbsp Parmesan Cheese, fresh rosemary and/or sliced olives.
Approx. nutritional value per wedge: Calories: 210 kcal/fat: 8.5 g/Saturates: 0.9 g/Cholesterol: 0 mg/ Sodium: 290 mg/Carbohydrates: 29 g/Fibre: 4 g/Sugars: 2 g/Protein: 5 g/Vit.D.0 mcg/Calcium: 18 mg/Iron: 2 mg/ Potassium: 36 mg