Since we were making the focaccia so much, we figured we should try to make a healthier variation, especially so we feel better about feeding it to Camden.
Whole wheat flatbread
1 ¾ c water
2 Tb Olive oil
1 c bread flour
2 c whole wheat flour
¼ c amaranth flour
½ c oatmeal
2 Tb flax meal
1 ½ tsp salt
2 Tb sugar (white or brown)
1 ½ tsp yeast
olive oil, as desired, for greasing the pan and drizzling on top
Freshly ground pepper to taste (optional)
Fleur de sel or other flaky sea salt to taste (optional)
Place all ingredients in the machine and run the dough setting. This takes almost 1 hour, 50 minutes with my machine, ending with the completion of the first rise.
Grease a half sheet pan with olive oil (be generous unless you really want it lowfat). Place the dough on the pan and stretch it more or less to the edges of the pan, and dimple it with the tips of your fingers. Cover the dough loosely and let rise again, anywhere from 10 minutes to an hour, depending on your patience and the room temperature. The less it rises, the denser it will be; the longer it rises – to a point – the more big air bubbles and flavor it will have.
Remove the cover. If desired, drizzle the dough with more olive oil, grind pepper on top, and sprinkle on Fleur de Sel (or any flaky sea salt) to taste.
Bake in a pre-heated 425 F oven until brown.
Grease a half sheet pan with olive oil (be generous unless you really want it lowfat). Place the dough on the pan and stretch it more or less to the edges of the pan, and dimple it with the tips of your fingers. Cover the dough loosely and let rise again, anywhere from 10 minutes to an hour, depending on your patience and the room temperature. The less it rises, the denser it will be; the longer it rises – to a point – the more big air bubbles and flavor it will have.
Remove the cover. If desired, drizzle the dough with more olive oil, grind pepper on top, and sprinkle on Fleur de Sel (or any flaky sea salt) to taste.
Bake in a pre-heated 425 F oven until brown.
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