Our Recipe Collection
Focaccia with Milled Flax Seed
1 1/2 c warm water
l pkg. HODGSON MILL FAST-RISE YEAST
1 Tbsp. olive oil
3 1/2 to 4 c HODGSON MILL UNBLEACHED WHITE FLOUR
1/3 c HODGSON MILL MILLED FLAX SEED
1/2 tsp salt
2 tsp Italian seasoning
1 egg, beaten
Topping:
1 onion, sliced thin
1 Tbsp. olive oil
1 Tbsp. coarse kosher salt
2 Tbsp. fresh chives, chopped
2 Tbsp. grated parmesan cheese
Lightly coat a 15 1/2 x 10 1/2 x 3/4-inch baking pan with olive oil or cooking spray.
In a large bowl, place warm water, yeast and oil. Stir in 2 cups flour, milled flax seed, salt and seasoning. Add beaten egg and flour in 1/2 cup amounts until a soft dough is formed. Cover bowl with plastic wrap and let rest 20 minutes.
In a large non-stick skillet, saute onions in olive oil until soft but not brown, set aside to cool.
Remove dough from the bowl, knead gently on a floured surface for 2 - 3 minutes, a little extra flour may be needed. Stretch and shape dough to fit the prepared baking pan. Top with cooled onions, coarse salt, fresh chives and parmesan cheese. Cover loosely with plastic wrap and allow to rise for 30 - 45 minutes. Bake focaccia in a preheated 400 degree F oven for 20 - 25 minutes or until top is lightly browned. Serves 8 - 10.
Makes 10 servings. Each serving: 211 calories; 3 g dietary fiber; 37 g carbohydrates; 7 g protein; 5 g fat (less than 1 g saturated fat); 22 mg cholesterol; 706 mg sodium.