This article was originally published on Blue Ribbon Hemp. To view the original article and recipe, click here
Freshly baked focaccia half made from buckwheat, half made from wheat flour with ground flaxseed and psyllium husks, coated with seasoned hemp oil with fresh rosemary, garlic, oregano and sea salt flakes
DAIRY-FREE / OVO-PESCATARIAN / VEGAN / VEGETARIAN
Total: 2 hours and 30 minutes
Preparation: 2 hours
Makes: 1 loaf / 16 servings
Allergens: nuts, wheat
Pamper your body and soul with this delicious yet very nutritious variant of the traditional Italian flat bread. This bread tastes like a normal focaccia, peppered with garlic, spread with oil and smells of yeast and flowery rosemary; However, this recipe contains health conscious ingredients like hemp oil, white buckwheat flour (without shell), flaxseed flour, and whole psyllium husks. Save the blame for later because your gut (as well as your taste buds) will thank you for the extra boost of protein, omega fatty acids, and fiber. Below are the main ingredients I used for this recipe.
Baking your own bread may seem intimidating, but don’t worry, all you have to do is follow this simple step-by-step recipe that will teach you how to make that simple and healthy focaccia bread that does too every meal fits or is eaten fresh from the hot oven!
Related: Do You Need a CBD Boost? Click here for an introduction and refresher on CBD.
- 1-½ cups warm (110F) water
- 1 tablespoon of agave nectar
- 1 0.25 oz package of instant dry yeast
- 1-½ cups of white buckwheat flour
- 1-½ cups all-purpose flour
- 1 tablespoon of ground flaxseed
- 1 tablespoon psyllium husk powder
- 3 + 1 tablespoons of extra virgin olive oil
- 1 teaspoon of salt
- 2 tablespoons of hemp oil
- ½ sprig of rosemary, finely chopped
- 5 cloves of garlic, finely chopped
- 2 teaspoons of dried oregano
- ½ sprig of fresh rosemary
- 1 tablespoon sea salt flakes (I used Maldon)
- ½ teaspoon of garlic powder
1.) Start by heating some water in a microwave or teapot. Test the temperature with a thermometer and make sure it is around 110-112F. This will activate the yeast. If the water is too hot, wait a little while for it to cool down. Add the agave and stir to combine.
2.) activate: Add the instant dry yeast and stir. If you see bubbles then the yeast is activated! Measure out all of your dry ingredients, 3 tablespoons of olive oil, and salt and place them in the same bowl.
3.) Kneading process: Stir with a wooden spoon or spatula to mix everything into a rough batter. With gloved hands, knead the dough in the bowl to avoid sticky fingers until it comes together more. Pour the whole thing onto your cleaned countertop and start processing the dough for another 5-7 minutes to develop the gluten (this is crucial for the dough to rise). Gradually add some flour if the dough seems sticky. Once everything comes together evenly, shape it into a ball.
4.) First climb: Put the dough ball with ½ tablespoon of olive oil in a heat-resistant bowl and cover with another ½ tablespoon of olive oil. Make sure you smear the oil all over the dough to prevent it from drying out and cracking. Cover the bowl with plastic wrap, put it in a warm place (I put mine next to my stovetop), and let the dough rise for 1 hour, or until it almost doubles.
5.) Second climb: Knead the dough again for about a minute on a lightly floured work surface. Smooth out into a rectangle with a rolling pin and place on an oiled baking sheet (the additional 1 tablespoon of olive oil).
6.) Second climb continued: Soak a towel in water and wring it so that it is damp. Cover the flattened dough with the damp cloth and set aside in the same place as when it was first rising, then let rise for another hour to rise a second time.
7.) While waiting, prepare the infused hemp oil by mixing the oil, chopped rosemary, chopped garlic, and dried oregano. Preheat the oven to 400F.
8.) As soon as the dough has almost doubled again, poke holes with your fingers to form the indentations that you normally see in a focaccia, brush the whole thing with the oil mixture and put all the fresh garlic and oil into these holes , sprinkle the dough with coarse sea salt and garlic powder and tear a sprig of rosemary onto the unbaked focaccia.
9.) to bake: Put the focaccia on the middle rack of the oven for 18-20 minutes. When it’s done, let it rest on the tray for 10 minutes, then slide it onto a cutting board, cut into slices, serve and enjoy!
- If you have a bread maker or a food processor with a dough hook on hand, be sure to use it. It gets faster and not so messy.
- Keep your hands or surfaces lightly floured and / or oiled to prevent sticking.
- When it rises for the first time, use a bowl or container large enough for it to double up.
- If you are not working on the dough, always cover it with plastic wrap or a damp cloth to prevent it from drying out.
questions and answers
- What is evidence? Is a step in baking that activates the yeast in the yeast dough. The yeast uses up the carbohydrates in the dough, causing it to ferment and release gas, causing the dough to rise.
- Can I make this recipe with all buckwheat flour and no all-purpose wheat flour? You can definitely try, but baking a mixture with buckwheat flour won’t react in the same way. Wheat flour contains gluten, which nourishes the yeast and allows the focaccia to rise. A dough made from 100% buckwheat flour would be dense, would not rise and would be eaten very dry. Instead, try making a flatbread if you want to bake a gluten-free option.
- I want to pre-bake the dough for the next day, can I instead let the dough rise in the refrigerator overnight? Yes indeed! I’ve tried this before and it was successful. The yeast in the dough stays dormant in cold temperatures, so expect it to rise just a little in the refrigerator overnight. From the “First ascent” Step, take it out of the refrigerator and place the bowl with the unreached dough in a warm place for about 2-2.5 hours and let it become almost twice as large. Proceed to the next few steps.
Related: Curious About Cooking With CBD Oil? Click here to follow a few simple golden rules.