This recipe has fast become my new favorite. In fact, I’ve already made two batches in two days! I can’t wait to share this recipe with you…
Focaccia bread is a flat, oven-baked Italian bread which may be topped with herbs, nuts, seeds or topping of choice. Focaccia doughs are similar in texture to pizza dough, and usually consist of high-gluten flour, oil, yeast, water and salt. This recipe however, is free from flour, gluten, grains, dairy, sugar, and nuts! You are in for a treat.
Sunflower & Poppyseed
Dietary Info: GF/DF/NF/SF/PA/V (*see notes at end of post for dietary codes)
Yield: 1 flatbread loaf, 6 slices
- 1 heaped cup (130g) ground flaxseed
- 2 tsp. baking powder
- 1 Tbs. (8g) coconut palm sugar
- sea salt
- 1 large egg + 2 egg whites
- 1/2 c. water
- 2 Tbs. extra virgin olive oil
- 1 Tbs. + 2 tsp. toasted poppyseeds (*optional)
- 2 Tbs. (14g) raw sunflower seeds (*optional)
- Preheat oven to 180C or 350F.
- In a mixing bowl, sift ground flaxseed flour, baking powder, coconut palm sugar and a few dashes salt.
- In another small bowl, whisk eggs, water and olive oil until well combined.
- Heat a small non-stick saucepan on medium heat, and toast poppy seeds for 2-5 minutes, or until they start getting fragrant and slightly brown. Add 1 Tbs. of toasted poppyseeds to dry ingredients. Mix.
- Pour liquid ingredients into dry, and working quickly, mix with a wooden spoon or spatula until no clumps and mixture is well incorporated. If mixture hasn’t already thickened, let sit for a minute or two, give a few more stirs and then transfer to a non-stick (silicon) bread pan that is lined longways with baking paper.
- Pour the blob of thickened dough on top of the baking paper inside of bread pan, and using a plastic spatula, begin spreading the dough from the center out, pressing as you go, until flat and even all the way to corners. Give the bread pan a few taps on the counter to help.
- Sprinkle remaining toasted poppyseeds and sunflower seeds on top of loaf, the using the back of a large metal spoon, gently press seeds into top of loaf, so the seeds are planted nicely on the top of the dough.
- Place bread in oven on middle shelf, and set timer for 20 minutes even.
- After timer is done, move shelf to 3/4 top of oven (about 5-6″ from heated element) and set timer for another 5 minutes. (Keeping an eye on your bread at this point, as oven temperatures can vary, and this is the perfect timing for my little oven, but it may be different to yours!). You will know when your bread is done, because it will spring slightly when you touch the top, or you can do the toothpick test if you prefer (if it comes out clean, all good!).
- Remove bread from oven and allow to cool 10 minutes before transferring to wire rack. (Just lift on either side of the baking paper and lift loaf out to remove). *Note: bread will flatten slightly as it cools*
- To cut the loaf, cut into thirds longways, then cut each “fat” slice in half again, so you will end up with 6 nice sandwich size slices. (see photos)
- Enjoy! (Did I mention you can toast this like normal bread in the toaster if you like your crust a little toasted like I do? Yum.)
*Note: The seeds are totally optional. You can add whatever you like for the topping, pumpkin seeds, sesame seeds, toasted cumin or coriander seeds, garlic, onion, cheese, fresh or dried herbs, you name it! Once you’ve made this recipe once and see how good it is, you may just want to double the recipe and have two bread pans ready – just to make sure you don’t run out in the first 8
dayshours. Also, try making this in a large 12″ round quiche/pie/cake pan and add spanish olives, sun dried tomatoes and dried onion and garlic flakes… outstanding! Perfect to dip in a dish of Extra Virgin Olive Oil (the really good, grassy tasting kind) with some organic Balsamic Vinegar. Ok, now I’m drooling! You get the idea…
In case you wanted a few more pictures of (yesterdays and todays) yummy lunches using this recipe, here you go.
(This loaf I made without the seeds on top, but it was just delish! I made my own version of a “Veggie Delight” sandwich stuffed with fresh avocado, cucumber, tomato, and alfalfa sprouts. The perfect lunch.)
Today’s lunch: two slices of this sunflower & poppyseed “Rustic Flax Focaccia”, jam packed with fresh avocado, tomato, alfalfa sprouts, and some leftover (cold) roasted butternut squash from last nights dinner. Roasted veggies like this are a great idea as a sandwich filler instead of the typical burger or meat, and in my opinion are just as filling and taste even yummier. Just in my opinion.
Nutrition facts per serving (one slice/without seeds): Calories 165, Fat 10g, Carb 13g, Protein 6.5g
Special Dietary Needs:
- Gluten Free/Grain Free = GF
- Dairy Free = DF
- Egg Free = EF
- Nut Free = NF
- Sugar Free = SF
- Paleo Approved = PA
- Vegetarian = V
- Low Carb = LC
The above codes for specific dietary requirements will be found under each recipe title.