Name: Fenugreek Flax Seed Focaccia recipe by Sujata Hande-Parab at BetterButter
Prep time: 119 min
Cook time: 20 min
Total time: 139 min
Yield: 8
Ingredients: Flour/Maida - 1 cup + 3-4 tbsp for flouring work surface and kneading; Dry yeast - 1tbsp; Warm water - 3 tbsp; sugar - 1/4 tsp; Fenugreek/Methi leaves - 1/2 cup finely chopped; Flax seeds - 1tbsp; Coarsely ground green chillies - 1 tsp; Roasted cumin seeds - 1tsp; Roasted carom seeds - 1 tsp; Garlic minced - 1 tsp; Salt to taste; Oil - 1tbsp kneading + 2 tbsp tempering, greasing dough; Butter 1 1/2 tbsp for greasing bread; Water for kneading

ABOUT Fenugreek Flax Seed Focaccia RECIPE

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.

Ingredients Serving: 8

Flour/Maida - 1 cup + 3-4 tbsp for flouring work surface and kneading
Dry yeast - 1tbsp
Warm water - 3 tbsp
sugar - 1/4 tsp
Fenugreek/Methi leaves - 1/2 cup finely chopped
Flax seeds - 1tbsp
Coarsely ground green chillies - 1 tsp
Roasted cumin seeds - 1tsp
Roasted carom seeds - 1 tsp
Garlic minced - 1 tsp
Salt to taste
Oil - 1tbsp kneading + 2 tbsp tempering, greasing dough
Butter 1 1/2 tbsp for greasing bread
Water for kneading

Instructions

MAIDA - 1 CUP + 3-4 TBSP FLOURING WORK SURFACE DRY YEAST - 1TBSP WARM WATER - 3 TBSP SUGAR - 1/2 TSP METHI LEAVES- 1/2 CUP FLAX SEEDS - 1TBSP ROASTED CUMIN SEEDS-1TSP ROASTED CAROM SEEDS-1TSP MINCED GARLIC - 1TSP OIL - 1 TBSP KNEADING + 2 TBSP GREASING, TEMPERING, BUTTER 2TBSP GREASING BREAD WATER FOR KNEADING
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 COARSELY GROUND GREEN CHILLI, FLAX SEEDS, ROASTED CUMIN, CAROM SEEDS AND SALT.
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 AND TAKE 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 10-12 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 ON 200° C FOR 15 MINUTES IN PREHEATED OVEN. LATER INCREASE TEMPERATURE AND BAKE AGAIN FOR 4-5 MINUTES OR UNTIL GOLDEN BROWN.
SPREAD BUTTER EVENLY ON TOP. COVER AND KEEP ASIDE.
SERVE WITH HOT TEA OR COFFEE OR ANY SOUP OR CURRY.

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