Focaccia is flat bread which is considered some type of pizza. It’s baked on the heath and comes in various shapes, styles and sizes, making it a very versatile bread. The main difference between Focaccia and pizza is that pizza is baked immediately after it’s flattened while Focaccia is left to rise. What this creates is an airy look when it’s looked at from the side. Our recipe today uses our Multiseed loaf mix, onions, sesame seeds, cream cheese and other ingredients to make something memorable.
1 packet No Guilt Bakes Multiseed loaf mix
200ml warm water
3Tbsp olive oil
1T dried Italian herbs
½ cup fresh basil
2 spring onions
2Tbsp sesame seeds
3Tbsp cream cheese
½ red onion
Assorted herbs, onions, and seeds for topping
- Place the bread mix, water, olive oil and herbs in a bowl and mix well. Knead 3-4 minutes by hand on a floured bench.
- Grease and line a shallow metal pan or baking tray.
- Press the dough into a thin layer across the bottom of the pan and dimple with your fingers. Cover with a tea towel and leave to rest in a warm place for 45 minutes.
- Preheat oven to 200°C/395°F. Once the bread is risen and puffy, press your fingers into the dough to dimple again. Drizzle olive oil across the top.
- Arrange the herbs, seeds, red onion and cream cheese on top in desired pattern. Drizzle liberally with olive oil.
- Bake 25-30 minutes until brown. If the herbs begin to brown too quickly, place a layer of tin foil over top.
- Once cooked, add a few fresh basil leaves and more cream cheese.
- Cool and slice. Serve with butter or as a sandwich bread.