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Rosemary-Whole Wheat Focaccia With Garlic

Make Rosemary-Whole Wheat Focaccia With Garlic at home with Plus Cold Water, Salt, Honey, Olive Oil, and Whole Wheat Flour. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 1 3/4 tsp
• 1 tbsp
• 2 tbsp
• 1 cup
• 1/2 cup
• 3 tbsp

Method (preview)

1. 1

   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.

2. 2

   Or try juicy tomatoes, thinly sliced with fresh basil strewn over.

3. 3

   In processor fitted with metal blade, mix Basic Sponge with water, salt, honey, olive oil and rosemary until smooth.

4. 4

   Combine flours and add to sponge mixture, 1/4 cup at a time, pulsing several times to incorporate each addition.

5. 5

   Dough should be very sticky, almost wet.

6. 6

   Heat butter with garlic until melted.

7. 7

   Brush over surface of each focaccia, dividing evenly.

8. 8

   Scatter sun-dried tomatoes on top.

9. 9

   Season to taste with salt and crushed hot red pepper.

10. 10

    If baking 1 focaccia at a time, refrigerate unbaked loaf until after first is baked.

11. 11

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

12. 12

    Cut into wedges.

13. 13

    Serve warm.