Alpiste Seed Foccacia

In a small mixing bowl combine 50ml of warm water, the sugar and the yeast. Stir to combine and set aside somewhere warm to bloom the yeast. Meanwhile combine the flours, seed and herbs in a large mixing bowl or in the bowl of a stand mixer fitted with a dough hook. When the yeast slurry is foaming and activated, add the mixture to the flour blend. Add the remaining water, olive oil and salt in that order.

If mixing by hand, mix to combine and when you have a manageable dough, turn out onto a floured surface and kneed the dough for 5 minutes, the dough will be quite soft so continuously lightly flour the work surface. If using a mixer, set the mixer to medium low speed for 10 minutes until the dough has come together, it’ll look like dough is sticking to the sides and pulling towards the centre as it mixes.

Transfer the dough to a clean, lightly oiled mixing bowl and let stand to proof until doubled in size, 1-1.5 hours.

Preheat oven to 400 degrees.

Lightly oil a sheet pan with olive oil. Gently turn out the proofed dough on the tray. Drizzle with a little olive oil. Using your finger tips press the dough in to the pan and spread it out to the corners. Lightly cover and let proof again until redoubled, about 45 minutes.

Sprinkle with coarse sea salt and bake in oven until golden brown and hollow sounding when tapped. About 30 – 40 minutes. Let cool on a rack completely before serving.