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Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
Focaccia is one of the most popular types of flat bread available. It is an ancient bread that is a predecessor of the modern pizza and is often baked with herbs, cheese or other ingredients added to the dough.
 1 package (¼ ounce) Active Dry Yeast
1 teaspoon Maple Syrup
1½ cups Warm Water (110° to 115°)
1½ cups Oat Flour
2¼ cups Whole Wheat Flour
¼ cup Flaxseed Meal
2 cloves Garlic, minced
¼ cup plus 1 tablespoon Extra Virgin Olive Oil
1 teaspoon Sea Salt
Rosemary, crushed
Place yeast and maple syrup in warm water. Let stand until it foams. In a large bowl, stir together the wheat and oat flours, flax meal, salt and garlic. Mix in the olive oil and yeast mixture.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 450°. Punch dough down and place on greased baking sheet. Pat into a ½ inch thick rectangle. Brush top with olive oil and sprinkle with crushed rosemary. Bake 20 to 30 minutes or until golden brown. Serve warm.
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