Today a “soft” recipe: flaxseed and chia seed focaccia!
A soft and fragrant focaccia enriched with fantastic flaxseeds and chia seeds. Flaxseeds are very important for our body as they have a high content of omega-3, potassium, and minerals, while chia seeds contain essential amino acids.
Today I used them in a soft and fragrant focaccia dough, fantastic to eat on its own and perfect to accompany a plate of cold cuts and cheeses or some grilled vegetables. Excellent as a bread substitute, for a different snack, or to take with you to the beach or on a day trip.
Making it is simple, and in the end, you will be very satisfied with the result. And then, do you want to experience the wonder of sinking your fingers into a dough??!!!!!!…….I can never resist, which is why I always make homemade bread and the perfect pizza.
Let’s see together, step by step, how to make this recipe!
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 6 Hours 30 Minutes
- Preparation time: 10 Minutes
- Portions: 1 rectangular pan 12×16 inches
- Cooking methods: Oven
Ingredients
- 1 1/3 cups water
- 2 cups all-purpose flour (w 160/200)
- 2 cups Manitoba flour
- 1 tsp dry yeast
- 3 tbsps olive oil
- 1 pinch sugar
- 2 tsps salt
- 1 1/2 tbsps chia seeds
- 1 1/2 tbsps flaxseeds
- as needed olive oil (for brushing)
Tools
Below you will find links to some tools used to make the recipe
- 1 Scale
- 1 Stand Mixer
- 1 Baking Pan
- 1 Bowl
Let’s prepare flaxseed and chia seed focaccia together
Mix the two flours together, then in the bowl of the stand mixer, add the water, yeast, sugar, and half of the flour. Mix at medium-low speed for a couple of minutes until all the ingredients are well combined. Set aside for about twenty minutes.
After twenty minutes, add the remaining flour and turn the mixer on to a medium speed. Once the flour is well combined, add the oil and continue to mix, then add the salt and seeds and let the dough hook knead well.
This will give you a dough ball that you will place in a slightly oiled bowl, covered with plastic wrap.
Let rise in the bowl for about three hours until it has doubled or more in volume, then turn the dough out into a greased pan and stretch it using your fingertips. Brush with olive oil, cover with plastic wrap, and let rise for another three hours.
Once the dough is well-risen, form dimples with your fingers, add some more chia and flaxseeds, and a bit of oil, and bake in a preheated oven at 375°F for 25/30 minutes. Make the dimples just before baking.
Now that our soft focaccia with flaxseeds and chia seeds is ready, take a picture, post it on social media, and tag me (una riccia che pasticcia on Instagram and Facebook) to show me how soft yours is!
Una Riccia recommends
For a taller focaccia, just choose a smaller pan, and conversely, to have it thinner, just choose a larger one. The focaccia keeps well for two to three days in a bread bag. If you heat it a bit before eating, it will be like freshly made.
