Focaccia - Flaxseed
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DIRECTIONS FOR EVOO MIXTURE
1. This method of cooking the ingredients first really brings out the flavors. It smells heavenly when the focaccia is baking in the oven.
2. Place all ingredients into a small pan and cook over low heat.
3. Remove from heat before the garlic turns brown.
4. Set aside.
DIRECTIONS FOR BREAD
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 350F or 180C
3. In a bowl, add all the dry ingredients and mix until well combined.
4. Add all the wet ingredients and 2 tbsp of the EVOO mixture. Mix until a dough is formed.
5. In this recipe, I used a 9x9" or 23 cm square pan but you can use any suitable pans such as rectangle pans. Line the pan with parchment paper and brush with 1 tbsp of the EVOO mixture at the base.
6. Place the dough into the pan and gently spread with your hands. Wet your hands for easier handling as the dough is quite sticky. Do not press hard to flatten the dough as it is better for the top of dough to look uneven and rustic after it has risen during baking.
7. Make dimples on the dough with your fingers.
8. Brush with the balance of EVOO mixture.
9. Top with cherry tomatoes, fresh rosemary and sprinkle with coarse sea salt.
10. Bake for 30 to 40 mins or until a wooden skewer comes out clean.
11. Cool on wire rack.
12. This focaccia can be kept at room temperate for a few days if you have a cool climate. Otherwise, it's better to refrigerate earlier. It can be refrigerated up to 1 week and frozen for months.
[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 6.5 g
Dietary Fiber = 5.8 g
Net Carb = 0.7 g
Calories = 103
Total Fat = 7.8 g
Protein = 4.8 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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