Seed Focaccia
recipe

Delicious and crispy seed focaccia, perfect as a side dish or snack. This recipe highlights the delightful flavors of the seeds and gives the bread a beautiful crust.
Preparation Time: Approximately 8-12 hours (includes cold rising)
Serving Size: 8 focaccias
Ingredients:
- 500 g bread flour
- 425 ml ice-cold water
- 2½ g dry yeast (½ teaspoon)
- 2 teaspoons salt
- 2 tablespoons olive oil
- 70 g poppy seeds
- 70 g sesame seeds
- 150 g sunflower seeds
- 150 g pumpkin seeds
- 70 g flaxseeds
Instructions:
1. Mix 500 g of bread flour and 400 ml of ice-cold water with a dough hook for 5 minutes.
2. Let the dough rest in the fridge for at least 1 hour.
3. Add dry yeast and mix the dough for another 5 minutes.
4. Add salt and mix for another 5 minutes.
5. Add olive oil and the remaining water, then mix for 10 minutes.
6. Allow the dough to rise in a cool place for at least 1 hour, covering the bowl with plastic wrap, and refrigerate for at least 4 but no more than 12 hours.
7. Transfer the dough to a well-floured surface and divide it into 8 dough balls.
8. Cover the dough balls with a kitchen towel and let them rest for 20-40 minutes.
9. Mix all the seeds together in a deep bowl.
10. Moisten the surface of the dough balls and stretch them to about 15-20 cm long. Place the moistened side on top of the seed mixture.
11. Preheat the oven to 230 °C (450 °F).
12. Bake the seed focaccia in the oven for 15 minutes, until the surface is beautifully colored.
Nutritional Information (per focaccia):
Calories: approx. 250 kcal
Protein: approx. 8 g
Carbohydrates: approx. 35 g
Fat: approx. 10 g
Fiber: approx. 4 g

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