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Rosemarywhole Wheat Focaccia With Garlic

Title: Rosemarywhole Wheat Focaccia With Garlic is a home-style recipe. Serves 2. Categories: 0.50 c plus 1 tablespoon cold water 1.75 ts salt 1.00 tb honey 2.00 tb olive oil 2.00 ts dried rosemary leaves 1.00 c whole-wheat flour 0.50 c bread flour 1 oil and cornmeal for baking -pans 3.00 tb butt...

Illustrative photo

Ingredientes

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

Preparo (prévia)

1. 1

   Pans 3.00 tb butter or margarine 2.00 lg. red onion, thinly

2. 2

   Sliced, slice 1.50 c finely shredded

3. 3

   Parmigiano-reggiano 1 parmesan-like hard cheese 0.25 c finely julienned sun-dried

4. 4

   Tomatoes 1 salt 1 crushed hot red pepper

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   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.

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

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

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

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   Dough should be very sticky, almost wet.

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    Transfer dough to large plastic bag, squeeze out all air and seal tightly on top to allow room for dough to expand.

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    Set bag in bowl and let dough rise in warm spot until doubled, about 1 hour.

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    Can be refrigerated overnight once punched down.

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    Oil round pizza pans, preferably black steel. Sprinkle with corn meal.

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    Divide dough in half. Gently stretch each into about 12-inch diameter round. Transfer to pans. Dimple dough with fingers.

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    Heat butter with garlic until melted.

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    Brush over surface of each focaccia, dividing evenly.

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    Scatter sun-dried tomatoes on top.

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    Season to taste with salt and crushed hot red pepper.

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

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

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    Cut into wedges.

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    Serve warm.

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    Recipe from: The Los Angeles Times Newspaper, Thursday March 05, 1992

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    Food Section By: Abby Mandel.