Photo by Barbara Pleasant
Focaccia is a flat oven-baked bread usually seasoned with olive oil and herbs. It can be used as a base for pizza, served as an accompaniment to soup or used as sandwich bread.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 2-inch sprigs fresh rosemary (or 1 teaspoon dried)
- 3 large garlic cloves, quartered
- 1-1/4 cups warm water
- 1 package dry yeast
- 1 tablespoon honey
- 1 cup all-purpose unbleached or bread flour
- 1-1/4 cups whole wheat flour
- 1 teaspoon salt
- 1 cup finely shredded provolone or asiago cheese
- 1 tablespoon chopped fresh rosemary (or 1 tsp. dried)
Directions
- Place the olive oil, rosemary sprigs and garlic in a small saucepan, and warm over medium-low heat for 5 minutes, until the garlic just begins to sizzle.
- Turn off the heat and set aside. Place the warm water in a large bowl and sprinkle the yeast on top.
- Add honey, stir to blend and then add the all-purpose or bread flour. Mix well and set aside for 30 minutes.
- Remove the rosemary and garlic from the oil. Discard the rosemary and coarsely chop the garlic.
- Add half of the scented olive oil and the salt to the yeast sponge, stir and then add the whole wheat flour. Stir well for 2 minutes (the dough will be quite sticky).
- Cover with a damp cloth and set to rise in a warm, draft-free place for 45 minutes.
- Coat a cookie sheet with cooking spray. Oil your hands with the remaining oil and lightly shape the dough into a ball.
- Place it on the prepared cookie sheet and press to form a half-inch-thick oval, about 12 inches wide and 14 inches long.
- Sprinkle the cheese evenly over the top, followed by the garlic and chopped fresh rosemary.
- Let rise for 30 minutes.
- Bake in a preheated 400-degree oven until lightly browned, for about 20 minutes.
