Recipe: Whole Wheat and Rosemary Focaccia (Bertolli)

WHOLE WHEAT AND ROSEMARY FOCACCIA

"Focaccia is a delicious flat bread made with yeast. Topped simply with herbs or other toppings like thin sliced potatoes, sauteed garlic or chopped olives, it is popular all over Italy where it is served as a snack."

1 cup warm (105-115 degrees F) water
1 tablespoon sugar
1 envelope (1/4 ounce) dry yeast
3 tablespoons Bertolli Extra Virgin Olive Oil
2 cups all-purpose flour or more as needed
1/2 cup whole wheat flour
1 teaspoon salt
1 tablespoon fresh rosemary leaves (or 1 teaspoon dried rosemary)
1 garlic clove, finely chopped

In a large bowl combine water and sugar; sprinkle with dry yeast. Let stand 5 minutes.

Stir in 2 tablespoons olive oil, flour and salt. Stir, adding more flour, if needed, to make a soft dough. Knead dough with dough hook or by hand on a lightly floured board until it is smooth and soft, about 8 minutes.

Spray a large bowl with olive oil cooking spray and add the dough. Cover and let stand in warm spot until doubled in bulk, about 1 hour.

Meanwhile preheat oven to 400 degrees F.

Combine the remaining 1 tablespoon oil, rosemary and garlic in a small skillet; heat, stirring, over low heat until garlic begins to sizzle. Set aside and cool.

When dough is ready, punch down, place in center of a non-stick baking sheet and stretch or roll into a 12-inch circle. Brush with the rosemary oil.

Bake on bottom oven rack until browned and crisp, 15 to 20 minutes. Cool on wire rack, cut into 2-inch squares.

Servings: 16
From: Recipelink.com
Source: Recipe booklet: The Bertolli Olive Oil Handbook, not dated