This quick and easy bread packs a lot of flavour and nutrition: fibre from the flax and wholemeal flour, some complex carbs, vitamin E and iron too. As a trade-off for the health benefits, it’s quite a divergence from traditional white and yeasted foccacias and not quite as fluffy-soft and tearable either, but the addition of olive oil, rosemary and olives makes it a really tasty addition to your lunchbox or dinner. Next time I make it, I’m going to add some sundried tomatoes as well for even more sunny Mediterranean flavours.
5 cups flour
5 rounded tsps baking powder
about 2 rounded tabs ground flax seeds
1./2 tsp seasalt
50ml extra virgin olive oil
water to mix
rosemary sprigs, olives, sesame seeds/ pine nuts
- Measure the flour, flax, salt and baking powder into a bowl.
- Stir/ rub in the oil and add the water. The mixture should be a little stickier than chapatti dough, so that you need damp hands to handle it.
- Pat it into shape on a warmed, oiled baking tray and stud with olives and rosemary sprigs. Scatter over sesame seeds/ pine nuts and a little flour. Score into wedges, as shown in the pictures.
- Bake at 200C until lightly browned; at least 20 minutes.