Onion and Olive Foccia

Bread:   
250 mL  warm water, 40 to 45 C (100 to 110 F) 1 cup 
5 mL  granulated sugar 1 tsp. 
1 8 g package quick rise instant yeast  (11 mL/ 2 ¼ tsp.) 1
500 mL  unbleached all purpose flour 2 cups
125 mL  ground flaxseed 1/2 cup 
15 mL  whole flaxseed 1 tbsp. 
5 mL  salt 1 tsp. 
25 mL  canola oil 2 tbsp. 
15 mL  cornmeal 1 tbsp.
 
Topping:   
25 mL  canola oil 2 tbsp. 
 fresh ground pepper to taste 
50 mL  slivered red onion 1/4 cup 
50 mL  sliced black or stuffed manzanillo olives 1/4 cup 
25 mL  finely chopped fresh basil 2 tbsp. 
15 mL  grated Parmesan cheese 1 tbsp. 
5 mL  whole flaxseed 1 tsp.

Directions 
·    In a bowl, combine water and sugar.  Stir well.
·    Add yeast.  Stir to dissolve.
·    In a large bowl, combine flour, ground flaxseed, whole flaxseed and salt.  Mix well.
·    Add yeast mixture and canola oil.  Mix well to make a soft dough.
·    Knead dough on floured surface until smooth and no longer sticky, about 4 minutes.
·    Place dough in a well greased bowl, turning over to grease top.
·    Cover loosely with plastic wrap.  Let rise in a warm place until doubled in size, 30 to 45
minutes.
·    Spray a baking sheet or pizza pan with a nonstick cooking spray.  Sprinkle with cornmeal.
·    Punch dough down and form into a ball.  Press with fingers to form a 25 cm (10 inch) circle
·    Place on prepared pan, cover loosely with plastic wrap.  Let rise until double in bulk, about 30
minutes.
·    Place oven rack on second rung from bottom.  Preheat oven to 200 C (400 F). 
·    Make deep depressions in dough with fingers approximately 5 cm (2 inches) apart.  Drizzle
canola oil  over top and season with pepper.
·    Sprinkle onion, olives, basil, Parmesan and whole flaxseed over top.  Bake until lightly
browned, 20 to  25 minutes.
·   Cut into 8 wedges and serve warm. Yield:  8 servings  Serving Size:  1 wedge

Source: www.saskflax.com

Chef
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Serves 0