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