Italian style focaccia flat bread with savory herbs and seeds is very similar to pizza bread.
Savory Seeded Focaccia
By Sue Lau | Palatable Pastime
Welcome to the May edition of #BreadBakers. I missed last month since I forgot to sign up in time. But this month the theme is Seeded Breads- and in an homage to last month’s flat breads event, I decided to make a seeded flat bread. In this case, Savory Seeded Focaccia.
Focaccia is very easy to make- much like mixing up a simple pizza dough. In fact, I find the focaccia dough to be even easier.
This is simply topped with a savory seed mix- which in some ways is like a crusty garlic bread, in others like the seedy topping of a bagel, and yet again, more like the Italian breads with dipping oils and herbs. Those dips I really like with a fresh herb, but many restaurants just served it with dried. For a few years, I couldn’t get enough of it.
I do like seed toppings (especially on bagels with a schmear of garlicky cream cheese). And on the focaccia it has a nice crunch. It has a little drizzle of olive oil on it. If you want more garlic, you could go for a garlic infused olive oil. If you like a pizza bread with cheese, by all means put a slice of mozz on this and toss it in the oven for a couple of minutes to melt. You might also like to whip up some fresh marinara sauce to use as a dip. As you can see in the photos- I munched this with some olives, peppers and cheese. I have been running through the cheese stuffed peppadew peppers, marinated bocconcini, bay-leaf marinated olives and roasted garlic like a fiend.
Especially with wine.
Besides just eating as bread, you might also choose to split this for sandwiches. I could quite imagine this stuffed with capocolla ham or hard salami. And for me, I would be very happy with a bit of Stracchino di Crescenza cheese sandwiched between a slice of bacon and some arugula. Have you tried that cheese? You might have to look around for it, but it is definitely worth it. It’s the bomb.
How do you take your focaccia sandwich? Surely not on the entire loaf- as you will have plenty to share with friends (as I have). Ah, they love me down at the precinct. 😉 *laughs*
Because. This bread is so good there ought to be a law against it.
Don’t forget to scroll past the recipe print to see the entire collection of seeded breads. As much as I love my own, it has some hard competition with the fabulous bakers in the group.
Tomorrow I am posting with #BurgerMonth and my recipe for the Kotlet Kubideh burger, a Persian fantasy that will free you from your quest for the homemade gyro. I include a version of Persian ketchup- which they love most on pizza of all things! But hey, burgers love ketchup too. So that instead of a creamy tzatziki sauce, but the flavor is very very gyro.
There is a giveaway on #BurgerMonth too so check in. You know you guys are all over the free stuff. As you should be! Cya’ then-
Savory Seeded Focaccia
- 1 (1/4-ounce) packet active dry yeast
- 1-1/2 teaspoons granulated sugar
- 1-3/4 cups lukewarm water
- 1 tablespoon olive oil
- 4-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons white sesame seeds
- 1 teaspoon black sesame seed
- 1 teaspoon fennel seed
- 1 tablespoon dried minced onion
- 1 teaspoon dried minced garlic
- 2 teaspoons dried rosemary leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- pinch red pepper flakes
- 2-3 additional tablespoons olive oil
- Stir together the packet of yeast and sugar in the lukewarm (115°F.) water and let sit for about 15 minutes or until frothy.
- Place the flour, salt, olive oil and yeast starter in an electric mixer bowl and mix/knead with the dough hook attachment until smooth, adding a little water or flour to adjust the dough. It should be tacky, but not wet or crumbly.
- Turn the dough out into a lightly oiled bowl, cover loosely with plastic and let rise in a warm place for an hour or until doubled.
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper and spread/pat the dough out like you would an oblong pizza.
- Use the tip of your finger to press indentations into the dough.
- Sprinkle with the topping and drizzle all over with oil; let rise thirty minutes more in a warm place on the pan.
- Bake focaccia for 25-35 minutes or until golden.
- Cut into twelve squares.
From the kitchen of palatablepastime.com
Check out the Seeded Breads that our fellow Bread Bakers have baked this month:
- Almond Poppyseed Bread from A Day in the Life on the Farm
- Crunchy Seed Braid from All That’s Left Are The Crumbs
- District 13 Bread from What Smells So Good?
- Fennel and Poppy Seed Rolls from Mayuri’s Jikoni
- Onion & Poppy Seed Bialys from Baking Sense
- Savory Seeded Focaccia from Palatable Pastime
- Seeded Ficelle Bread from Karen’s Kitchen Stories
- Siddu from The Mad Scientist’s Kitchen
- Six-Seed Soda Bread from Food Lust People Love
- Sugarless Multiseed Rye Bread from CookwithRenu
- Tangzhong Method French Loaf With Seeds from Sneha’s Recipe
- Vegan Seeded Challah Bread from Cook’s Hideout
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to email@example.com.
Wish I could get a slice of this seeded focaccia bread.
Your focaccia looks perfect. I love the idea of splitting it for sandwiches!
Yum, that plate with seedy bread and olives would be a perfect meal for me, with the wine too, of course.
That is a gorgeous bread and loved your idea of combining 2 themes into one….
That is such an inviting focaccia. Love the addition of seeds on top — looks so nutty and delicious.
I am drooling here…I would love some of that dipped in a wonderful, fragrant olive oil.
Beautiful focaccia loaded with seeds. It must have tasted absolutely delicious and pairing it with wine… you’ve tempted me!
Focaccia happens to be my favourite bread. I love the use of seeds here. Looks yum.