Black Olive and Tomato Whole Grain Focaccia
12 servings
Ingredients
- 1/4 tsp active dry yeast
- 1 cup warm water
- 1 1/2 cup whole wheat flour
- 1 cup oat flour
- 1/4 cup flaxseed meal
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp parsley
- 1 tbsp oregano
- 1/4 tsp tarragon
- 1 tbsp honey
- 2 tbsp olive oil
- 3/4 can California Black Ripe Olives, roughly chopped
- 1/2 pint cherry tomatoes, chopped
Directions
- In a small bowl, combine yeast with warm water and let sit for 10 minutes.
- In the bowl of your stand mixer, combine all the dry ingredients, including herbs. Use the hook attachment and mix the dry ingredients for a minute. Keep the mixer running on speed 5 and pour in the yeast mixture. Drizzle in the honey and olive oil. Turn up the speed to 6 and let the mixer knead the dough for you until its combined, and begins to look shiny.
- Grease a bowl and transfer the dough to it. Cover with a towel and let rise in a warm place for 25 minutes.
- Preheat the oven to 425°. Grease a 9 inch cake pan.
- Punch down the dough once. Transfer to the greased pan and spread out evenly to the edges. Create indents with your knuckles about 1/2 inch apart across the entire pan. Poke the dough with a fork or knife to allow steam to escape. Now cover with the chopped olives and tomatoes. Bake at 425° for 17-19 minutes.
- Remove from oven and let cool 15 minutes before cutting into 12 slices. Serve warm.
