Fenugreek Flax Seed Focaccia
About Fenugreek Flax Seed Focaccia
Focaccia is a flat oven baked Italian bread. It is topped with variety of seasonings. It goes well with soup, Curry or even tea or coffee. I have used indian seasonings, fenugreek leaves and flax seeds in this recipe. Healthy and best option for kids tiffins or breakfast.
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Recipe Time & More
Ingredients
- 1 cup Flour or maida maida for flouring work surface and kneading
- 1 tbsp Yeast dry
- 3 tbsp Warm Water
- 1/4 tsp Sugar
- 1/2 leaves Fenugreek or methi methi finely chopped
- 1 tbsp Flax Seeds
- 1 tsp Green Chillies coarsely ground
- 1 tsp Cumin Seeds roasted
- 1 tsp Carom Seeds roasted
- 1 tsp Garlic minced
- 1-2 tsp Salt or as per taste
- 2 tbsp Tempering greasing dough, or oil oil kneading
- 1 tbsp Butter or bread for greasing bread
- Water for kneading
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Instructions
- Dissolve sugar in a warm water. Add dry yeast. Keep aside for 5-10 minutes. The mixture will bubble up and become frothy.
- In a large bowl, Take Maida. Add activated yeast. Mix well.
- Add flax seeds, roasted cumin, carom seeds, salt and coarsely ground Green chilli.
- Add roughly chopped fenugreek / Methi leaves. Mix well.
- Add Oil. Add water slowly at a time and start kneading a dough.
- Dust work surface and hands with flour. Take the mixture out of the bowl. Using the heel of your hand start kneading a dough. If dough is sticky sprinkle small quantity of flour.
- Continue kneading until dough is smooth and elastic.This process will take 10-15 minutes.
- Transfer it in a bowl. Grease with some oil. Cover with cling wrap and keep aside at warm place for 1hr- 30 minutes or until it doubles up.
- Lightly flour work surface. Take out dough and punch it.
- Keep punching and form a ball.
- Transfer it into a greased baking tray or pan. Flatten evenly with fingertips. Cover with cling wrap and keep aside for 45 minutes- 1 hr for second rise.
- Use fingers to dimple the dough. Keep aside for 15 minutes.
- In a pan heat oil, Add minced garlic. Saute for few seconds.
- Drizzle top with garlic-oil mixture.
- Bake it at 200° C FOR 15 minutes in preheated oven. Later increase temperature to 220° C and bake again for 4-5 minutes for until golden brown.
- Spread oil or butter evenly on top. Cover and keep aside.
- Serve with hot tea or coffee or any soup or curry.
Recipe Notes
Flour needs to double or triple up to get spongy and soft bread.
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5 Comments
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Such a perfect dish! Thank you.
I’m thrilled to try this recipe!
This is so inspiring! Can’t wait to cook it.
Such a scrumptious dish! Thank you.
Such a great recipe! Can’t wait to try it.