A Whole Grain Focaccia

Creating variations of this bread baking is really becoming a fun thing!

This recipe is almost the same as the previous except for the flour and the seeds/seasonings I added to the dough. Next time I might use some corn flour and increase the yeast a bit.

200g Italian 00 flour - from Caputo, Italy
3T ground flax seed + enough rye flour to = 100g

7g everything bagel seasoning
1/2-1t Himalayan pink salt

4.5g active dry yeast

280g warm (115°) water

2t raw organic honey

Whisk the flour and seasoning in a big glass bowl. Heat the water to 115° and stir in the yeast and sweetener. Once dissolved, let it activate for 10 minutes or so. Pour this into the flour bowl. Working quickly with a silicone spatula, mix this together until all the flour is absorbed.

Cover the bowl with plastic wrap and put in your unheated oven with the light on. That brings the temperature to around 85° and there are no drafts to interfere with the rising process. When it's doubled in size, in an hour or two, take it out of the oven.

Preheat the oven to 395°F (200°C) Butter a glass baking pan very well* Pour and scrape the dough into the pan using the spatula to spread it evenly to the corners.

Drizzle with EVOO and oil your fingers. Poke them into the surface of the dough to make little 'wells'.

Sprinkle the top with flaked salt or any seasoning you like. I used everything bagel seasoning just before baking.

Bake for 25 minutes or until lightly browned and crispy on top. Cool 20 minutes or so then remove from the pan - this time the bread removed very easily. Cut it into strips and squares. This is really good split and toasted when used as the base of an egg sandwich or avocado toast. . .Lin