Flax Seed Oil Focaccia Bread
1.
Put the flour, sugar and yeast into the mixing bowl. The sugar and yeast should be separated, otherwise the yeast will become dehydrated and lose its activity.
2.
Measure the oil and water separately and prepare them.
3.
Pour the water in.
4.
Stir slowly for 3 minutes, the first gear of the chef machine I use here.
5.
Stir at medium speed until smooth and elastic. Here I used gear 4 and stirred for 4 minutes.
6.
Add Gelinor Organic Flaxseed Oil and stir slowly until well mixed.
7.
Stir at medium speed until smooth and elastic.
8.
Grease the fresh-keeping bag to prevent adhesion. Put the dough in plastic wrap and let it rise in the oven for an hour to double its size.
9.
The fermented dough is sprinkled with hand flour (it doesn't matter what flour is used, I use Italian couscous).
10.
Put the vented dough into the mold, and evenly press out rows of holes with your fingers.
11.
Continue to ferment for 30 minutes.
12.
Preheat the oven to 180°C. The fermented dough is first brushed with a layer of Gelinuoer organic linseed oil. Then, stuff the halved olives, sprinkle a little bit of spices and sea salt.
13.
Bake in the oven for 15-20 minutes until the surface is golden.
Tips:
1 Cut the bread into pieces and put it back in the oven. Bake it at 200℃ until the surface is dry, which will make it more fragrant.
2 The sea salt will not melt during the roasting process, and will give the bread a light aroma after roasting, so be sure to use sea salt.
