Friday, September 10, 2010
Pantry Treasures: Sunflower Seed Focaccia
Some pantry ingredients lend themselves immediately to a purpose, such as a bag of polenta cornmeal or a jar of quinoa. But what is one to do with half a cup of roasted sunflower seeds? Why, exactly what I always do when faced with any ingredient lurking about the cupboard aimlessly - use it to make either soup or bread. In the case of the sunflower seeds, I chose the latter...
(Zach and I recently decided to make a concerted effort to employ the contents of our larder much more diligently. To this effect, we're currently purchasing only fresh fruits, vegetables, and a few other perishable ingredients until we have put the entirety of our pantry (with the exception of staples such as red wine vinegar, black beans, etc) to use. Thus, I've decided to start a periodic series entitled Pantry Treasures, featuring recipes created during our time cooking only from the bountiful grocery store known as our cabinets.)
Sunflower Seed Focaccia
5 cups all-purpose flour
2 cups wheat bran
1/2 cup ground flax seeds
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup corn meal
1 tsp coarse see salt
12 oz beer
1 1/4 cups low fat buttermilk
1 T olive oil
1 tsp Za'atar (or oregano)
1 tsp coarse sea salt
~ Preheat the oven to 375 degrees F. Coat a 9X11" baking pan with cooking spray.
~ Stir all the dry ingredients (with the exception of the Za'atar and the 2nd tsp of sea salt) together in a very large bowl.
~ Make a well in the center of the dry ingredients, and stir in the beer and the buttermilk until a very thick dough forms.
~ Transfer the dough to the baking dish, and, using your hands, press the dough out to fill the baking dish evenly.
~ Drizzle the olive oil over the top of the dough. Sprinkle the dough with the Za'atar (or oregano) and the remaining 1 tsp of sea salt.
~ Bake for 20 to 25 min - until the top is golden, and a toothpick inserted in the center of the bread comes out clean.
~ Serve warm or cool - best warm, though! :-)