Seeded Focaccia

Instructions

1. 1

   Combine flour, yeast, and salt in a large mixing bowl. Pour in warm water and 30 ml of olive oil, then mix until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic.

   Tip: If the dough is too sticky, add flour 1 tablespoon at a time until manageable.

2. 2

   Press the dough into a greased 30x25 cm baking pan, stretching it to fit evenly. Cover with a damp cloth and let rise for 45 minutes until puffy.

   Tip: The dough doesn't need to double in size; just become noticeably airy.

3. 3

   While dough rises, combine sunflower seeds, pumpkin seeds, sesame seeds, and flax seeds in a bowl.

4. 4

   Once risen, gently press your fingertips across the dough surface to create dimples. Drizzle with remaining 30 ml olive oil and brush evenly.

   Tip: This creates the signature focaccia texture that cradles the toppings.

5. 5

   Sprinkle the seed mixture evenly over the oiled dough, pressing gently so seeds adhere. Top with coarse sea salt and fresh rosemary if using.

   Tip: Don't press too hard or you'll deflate the risen dough.

6. 6

   Preheat oven to 220°C. Once heated, bake focaccia for 22-25 minutes until golden brown and crisp on the edges.

   Tip: The bread should sound hollow when tapped on the bottom.

7. 7

   Remove from oven and cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

   Tip: Slice into squares or rectangles and enjoy within a few hours for best texture.