Easter Dove Focaccia with seeds, an amazing treat and it’s very easy to prepare, you mix it with a spoon, let it rise first for a couple of hours, then an hour in the pan and finally season it like a regular focaccia, and on top, it’s sprinkled with many seeds, I used almonds and pistachios, I added sesame, flax, and sunflower seeds, and what can I say, really amazing, it had the classic taste of focaccia, then I prepared it a little higher to fill the mold, and it came out super soft, despite only 5 g of yeast for 500 g of mixed 0 and 00 flour and a rise of just 3 hours in the warm, in the microwave with a bowl of hot water under the dough bowl, and the same bowl of hot water under the pan for the second rise, so before you know it, the focaccia is ready.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 8
- Cuisine: Italian
Ingredients for Easter Dove Focaccia with Mixed Seeds
- 2 1/2 cups all-purpose flour
- 1 1/2 cups bread flour
- 1 tsp fresh yeast
- 2 1/2 tsp salt
- 1 tbsp extra virgin olive oil
- 1 1/2 cups warm water
- 3 tbsp water
- 1 tbsp oil
- coarse salt
- to taste oregano
- extra virgin olive oil for the mold
- 2 1/2 oz almonds (peeled and unpeeled)
- 1 oz pistachios
- 2/3 oz sunflower seeds
- 1 tsp flax seeds
- 1 tsp sesame seeds
Tools to Prepare Easter Dove Focaccia with Seeds
- 1 Bowl
- 1 Spoon
- 1 Dove-shaped Mold
- 1 Cutting Board
- 1 Knife
- 1 Small Bowl
- 1 Brush
- 1 Plastic Wrap
Steps to Prepare Easter Dove Focaccia with Seeds and Oregano
Dissolve the yeast in a large bowl by stirring with a spoon and warm water.
Add the all-purpose flour to the yeast and mix well to obtain a cream. Then add a little bread flour and continue stirring with the spoon. Obtain a nice elastic dough by working the mixture energetically. Then add the salt, and more bread flour, but not all of it. Continue mixing with the spoon.
Take small breaks between one step and another. Then add the oil, and incorporate it with the spoon, and finally the rest of the flour, blend it and take a break, then continue working for a moment with the spoon.
Cover the bowl with plastic wrap, and let it rise in a warm place. For a 2-hour rise, I placed the bowl in a larger bowl with hot water heated directly in the microwave where I let the mixture rise.
After 2 hours, the mixture had more than doubled, I transferred it into the dove-shaped non-stick aluminum mold, also greased on the edges with extra virgin olive oil. With wet hands, distribute it evenly, wetting your hands more times to prevent the dough from sticking. Put it back to rise in the microwave with the hot water bowl underneath, placing the filled mold on top of the bowl. So in less than an hour, it will be ready to bake. Of course, if it’s hot, these tricks aren’t necessary for a quick rise, or you can make a slower rise, the flours used are suitable, or you can use more bread flour and less all-purpose flour for an even longer rise, even with less yeast.
Prepare a small bowl with water and oil to sprinkle on the risen focaccia, create the classic dimples with your fingertips, sprinkle with coarse salt and dried oregano.
Chop the almonds and pistachios coarsely and spread them over the entire surface. Add flax, sesame, and sunflower seeds.
Bake in a preheated ventilated oven at 482°F (250°C) for about 20-25 minutes. You can cover with a sheet of aluminum foil after 15 minutes to prevent the nuts from darkening too much.
Remove from oven and enjoy our delicious super soft focaccia with an extraordinary focaccia flavor enriched with many seeds. Excellent both hot and cold, also perfect filled. A really nice idea on the Easter table, an original and cute idea.
