© 2014 mathewguiver

Superfood focaccia buns (made with flax seeds, kale, quinoa, and bell pepper)

Focaccia was one of the first breads I learned how to make. It’s relatively easy to make, for a yeast bread, and you don’t really have to worry about the perfect shape, because focaccia is supposed to be bumpy and imperfect. It’s also naturally vegan, as you don’t use any milk, egg, or butter. Instead, you use lots of olive oil and can flavor your bread with pretty much any herb or vegetable.

I really love making rosemary focaccia, but over the weekend I wanted to bake something a bit more nutritious. So I came up with this focaccia recipe. It’s super flavorful, and has the perfect crunchy outside and warm soft inside.

Plus, because of the quinoa and whole grain wheat flours, flax seeds, and kale you are basically going to be eating a superfood bread. Protein from the quinoa, fiber and fatty acids from the flax seeds, calcium and selenium from the whole grain wheat flour, and vitamins from the kale.

Ingredients:

3/4 c warm water
1 1/2 tsp yeast
1 tsp sugar
1/2 tsp kosher salt
1/4 c flaxseeds
2 c bread flour
3 Tbsp whole grain wheat flour
3 Tbsp quinoa flour
1/4 c olive oil
1/2 a bell pepper
1 c diced kale
Additional olive oil
Additional kosher salt
Black pepper

Directions:

1. Add sugar and salt to warm water, stir, then add yeast. Let sit until frothy, about 5 to 10 minutes.

2. Grind flax seeds in a bullet blender until you have a fine meal.

3. Combine flours, and flax seed meal in a large bowl.

4. Add 1/4 c olive oil to frothy yeast water, then slowly add to dry ingredients. Mix with a fork, then your hands.

5. Knead dough on a lightly floured surface for about 5 minutes.

6. Place dough in an oiled bowl, cover, and let rise in a warm place for about an hour.

7. While you are waiting, dice up 1/2 a bell pepper and a few large leaves of kale.

8. Cook bell peppers with olive oil and black pepper over medium heat. Once they start going brown at the edges add your kale. Deglaze the pan with a few Tbsp of water as you cook to get up all the flavorful bits.

9. Once the kale has cooked, set aside and let cool.

10. For this recipe I’m using a 6 well burger pan, if you don’t have one you could just use a sheet pan and make a traditional flat focaccia. Measure out about 1 heaping tsp of olive oil into each well. Then add cooked vegetables.

11. Place dough in the wells, press down so the bottom of the pans are covered, then poke a few holes all the way through the dough with your fingers.

Flip the dough lifting from one side to catch all of the vegetables, then tuck the edges under into the bottom of the wells.

12. Bake in an oven preheated to 385 degrees fahrenheit for 27 to 32 minutes or until browned.

12. Transfer to a rack, and let cool for at least 30 minutes before serving.

 

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