ROSEMARY-WHOLE WHEAT FOCACCIA WITH GARLIC
Source: The Los Angeles Times Newspaper, 3-5-92 by Abby Mandel
Makes 2 (13-inch diameter) focaccia loaves or 4 servings

1 Recipe for Basic Sponge (recipe follows)
FOR THE FOCACCIA:
1/2 cup plus 1 tablespoon cold water
1 3/4 tsp salt
1 tbsp honey
2 tbsp olive oil
2 tsp dried rosemary leaves
1 cup whole-wheat flour
1/2 cup bread flour
oil and cornmeal for baking pans
3 tbsp butter or margarine
2 large red onion, thinly sliced, slices separated into rings
1 1/2 cups finely shredded parmigiano-reggiano cheese or other parmesan-like hard cheese
1/4 cup finely julienned sun-dried tomatoes
salt
crushed hot red pepper

More than just flat bread, this focaccia is a great base for open-faced sandwiches with sliced left over meat or poultry or cheese, spread with robust mustard. Or try juicy tomatoes, thinly sliced with fresh basil strewn over.

In processor fitted with metal blade, mix Basic Sponge with water, salt, honey, olive oil and rosemary until smooth. Combine flours and add to sponge mixture, 1/4 cup at a time, pulsing several times to incorporate each addition. Then process dough until supple, elastic and sticking slightly to work bowl, about 1 minute, adding more water or flour by teaspoon, if dough is either too dry or too wet. Dough should be very sticky, almost wet.

Transfer dough to large plastic bag, squeeze out all air and seal tightly on top to allow room for dough to expand. Set bag in bowl and let dough rise in warm spot until doubled, about 1 hour. Can be refrigerated overnight once punched down.

Oil round pizza pans, preferably black steel. Sprinkle with corn meal. Divide dough in half. Gently stretch each into about 12-inch diameter round. Transfer to pans. Dimple dough with fingers.

Heat butter with garlic until melted. Brush over surface of each focaccia, dividing evenly. Scatter sun-dried tomatoes on top. Season to taste with salt and crushed hot red pepper. If baking 1 focaccia at a time, refrigerate unbaked loaf until after first is baked.

Bake on lower rack of 425-degree oven until lightly browned on edge, about 18 to 20 minutes. Cut into wedges. Serve warm.

BASIC SPOONGE
Makes enough for 2 baguettes, 16 rolls, or 2 focaccia loaves

1 pkg yeast
1 1/4 cup warm (105 to 115 degrees F)
1 cup whole-wheat flour
1 cup bread flour

Combine yeast and warm water in 3-quart bowl. Let stand until some yeast clumps rise to surface. Gradually stir in flours. Mixture will be very thick. Cover with plastic. Let stand overnight in warm place. Sponge will double and become puffy. Use as directed in recipes.