Onion and Olive Focaccia

©2014

Drizzle with oil and serve warm!

Ingredients:

• Bread:
• 1 cup (250 mL) warm water, 100 to 110 ºF (40 to 45º C)
• 1 tsp (5 mL) granulated sugar
• 1 (8 g) package (2 tsp/11 mL) quick rise instant yeast 
• 2 cups (500 mL) unbleached all purpose flour
• 1/2 cup (125 mL) ground flaxseed
• 1 Tbsp (15 mL) whole flaxseed 
• 1 tsp (5 mL) salt
• 2 Tbsp (30 mL) canola oil
• 1 Tbsp (15 mL) cornmeal
• Topping:
• 2 Tbsp (30 mL) canola oil
• 1/4 tsp (1 mL) fresh ground pepper
• 1/4 cup (60 mL) slivered red onion
• 1/4 cup (60 mL) sliced black or stuffed manzanillo olive
• 2 Tbsp (30 mL) finely chopped fresh basi
• 1 Tbsp (15 mL) grated Parmesan cheese
• 1 tsp (5 mL) whole flaxseed

Instructions:

1. In a bowl, combine water and sugar; stir well. Add yeast and stir to dissolve.
2. In a large bowl, combine flour, ground flaxseed, whole flaxseed and salt. Add yeast and canola oil. Mix together to make a soft dough.
3. 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.
4. Spray a baking sheet or pizza pan with a nonstick cooking spray.  Sprinkle with cornmeal.
5. Punch dough down and form into a ball.  Press with fingers to form a 10 inch (25 cm) circle. Place on prepared pan, cover loosely with plastic wrap.  Let rise until double in bulk, about 30 minutes.
6. Place oven rack on second rung from bottom.  Preheat oven to 400º F (200º C). 
7. Make deep depressions in dough with fingers approximately 2 inches (5 cm) 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 Each serving contains 1 Tbsp (15 mL) ground flaxseed