Whole Wheat Rosemary Focaccia
Makes 24 slices
Crispy yet chewy slices of herb-flavored focaccia go well with holiday dips and make great bases for hors d’oeuvre toppings. Try replacing the rosemary topping with Parmesan, prepared pesto, herbes de Provence or sesame seeds. And in the season of oh-so-many sweets, this focaccia helps you sneak in some of your three daily servings of whole grains.
- 1 Tbs. granulated sugar
- 1 0.75-oz. pkg. yeast
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 ¼ tsp. kosher or sea salt plus more for sprinkling
- 4 Tbs. olive oil plus a little more
- 2 Tbs. fresh or dried rosemary
1. Stir sugar and yeast into 1 1/2 cups warm water. Let stand 5 minutes, or until yeast has dissolved and mixture is bubbly.
2. Combine flours and 1 1/4 tsp. salt in bowl of food processor fitted with metal or dough blade. Add sugar-yeast mixture, and process until soft dough forms. Pour 4 Tbs. oil through feed tube of food processor with motor running. Process 2 minutes more, or until dough begins to pull away from sides of bowl. Transfer to bowl coated with oil, cover with kitchen towel and let rise 45 minutes in warm spot.
3. Transfer dough to baking sheet coated with cooking spray, and pat into 11×13-inch rectangle (shape doesn’t have to be perfect). Cover with towel, and let rise 1 hour.
4. Set oven rack on lowest level, and preheat oven to 425°F. Poke indentations all over top of bread with your fingers. Brush focaccia with oil, and sprinkle with salt and rosemary. Bake 30 minutes, or until both top and bottom are golden brown (lift bread with spatula to check). Cool on baking sheet at least 15 minutes before slicing.