Bread, Ridiculously Easy Seeded Focaccia
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 15 ingredients
- 14 3/4 g black sesame seeds -- (1T)
- 2 1/4 teaspoons instant yeast -- (1 packet)
- 14 3/4 g poppy seeds -- (1T)
- 120 g white whole wheat flour -- (1C)
- Rub
- 59 1/8 ml olive oil -- divided, (4T)
- 2 teaspoons kosher salt
- 4 7/8 g butter -- for greasing pans, (1t)
- 500 ml hot tap water -- (2C)
- For the bread:
- 16 g pepitas -- (1/4C)
- 375 g all-purpose flour -- (3C)
- 14 3/4 g white sesame seeds -- (1T)
- 29 5/8 g flax seed -- also called linseed, (2T)
- For the seed mixture:
Contains
GlutenMilkSesame
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Loaded with healthy seeds and a generous scoop of whole wheat flour, this ridiculously easy, one-bowl, no-knead Seeded Focaccia Bread is also ridiculously delicious!
- Prep: 15 mins Cook: 24 mins Total: 39 mins
- For the seed mixture, combine all seeds in a small bowl and stir well to combine. Set aside.
- In a medium-large bowl, combine both flours, salt, instant yeast and 1/4 cup of the seed mixture. Stir well. Add the warm water. Using a Danish whisk, sturdy wooden spoon or sturdy rubber spatula, mix until all of the flour is incorporated and dough forms a ball. Scoot the dough over to one side of the bowl and drizzle a little olive oil into the bottom of the bowl. Turn the dough over in the bowl to coat thinly with oil.
- Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
- Lightly butter two 8" cake pans. (You could also use 9" pans if you like a thinner, crispier bread.) Line pans with parchment paper. Pour one tablespoon of olive oil into the center of each pan and rub with your fingers to coat the bottom of the pan.
- Divide dough in half with a large spoon or rubber spatula and place one piece of dough in each pan, turning to coat with oil. Tuck edges of dough underneath to form a rough ball. Cover each pan tightly with plastic wrap and allow the dough balls to rest for 2 hours or until the dough almost covers the bottom of the pans.
- Drizzle another tablespoon of oil over each round of dough. With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you'll actually be making deep holes.) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle the remaining seeds over the tops of the dough in the two pans. Sprinkle each pan generously with flaky sea salt.
- Cover with a clean towel and allow pans to rest on the stovetop while the oven is preheating.
- Preheat oven to 450F. After dough has rested for 30 minutes, transfer the pans to the oven and immediately reduce the temperature to 425F. Bake for 18 to 24 minutes, until the tops are golden and the undersides are crisp. Remove pans from the oven. With a metal spatula remove bread rounds from the pans and transfer to a cooling rack. Serve warm or allow to cool completely then store in a zippered bag. Freeze: To freeze, allow bread to cool completely, then transfer to a ziplock bag and freeze. Thaw and enjoy at room temperature or warm for 10 minutes in a 350F oven.
- Cal 113, Fat 3g, Carb 16g, Sod 196mg, Fiber 1g, Pro 3g
- Question: Trying this recipe for the first time. Is this a really wet dough? I added 1/4 cup flour as it seemed excessively wet. It still seems more like a thick batter than a dough. I'm accustomed to making "no knead" on a daily basis for my catering company and that is also a fairly loose dough. Just thought I'd check in.
- Response: It is a wet dough. Don't add more flour. I know it's different than most bread, even other no-knead recipes - but it works so well!! I think the wet dough is what helps ensure the classic Italian texture with the nice big holes!
- Question: Getting back to you're: Yes, I had added 1/4 cup flour to the what I perceived to be an extremely wet dough. As you said, it wasn't needed. The bread baked up wonderfully. Even after a 30-hour proof. Baked 1/2 of the batch in a 10â³ cast iron skillet. The loaf was a bit thinner, but I enjoyed the chewy texture of this loaf more than the loaf in the 8â³ cake pan. Drizzled more olive oil during the dimpling process. This is an easy and very flavorful bread to make. I highly recommend it! Thank you for sharing the recipe.
- Response: Thanks so much, Annamarie, for sharing your results! So happy you enjoyed it! Like you, I find this bread to be very forgiving regarding rising time and the size of the pans can be varied, depending on how thin or thick you like your focaccia.
- Review: What a delicious treat Chris! I've never had a focaccia with seeds before - love the idea! Easy works for me too.
- Question: Can I half the recipe?
- Response: You could definitely half the recipe although this bread does freeze really nicely and it's wonderful to have a loaf stashed in the freezer! Enjoy!!
- "adapted from Alexandra Cooks" "https://thecafesucrefarine.com/easy-seeded-focaccia/"
Plating
Cookware for this recipe
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Frying pan
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Cake tin
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Mixing bowl
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Whisk
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Wooden spoon
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Spatula