Rosemary mustard focaccia

6 servings

Ingredients

Quantity Ingredient
1 cup Water
2 tablespoons Water (only if needed)
¼ cup Rosemary leaves
⅓ cup Grainy mustard
¼ cup Olive oil
2 teaspoons Salt
⅓ cup Cornmeal
2 cups Flour
1 cup Whole-wheat flour
1 tablespoon Yeast

Directions

Place all ingredients in the machine, program for knead and first rise. Press start. Add just enough extra water until the dough forms a relaxed dough. At the end of the final cycle, shape the dough into a 10" disk and place it either on a pizza peel or baking sheet that has been sprinkled with cornmeal. Cover the dough with a clean cloth and allow to rise in a warm place until doubled in bulk. Preheat the oven to 450 with the rack or pizza stone in center position. Just before baking, use your fingertips to make ½" dimples in the top of the dough. Slide the pan into the oven and bake for 17 to 20 minutes. Cool the focaccia slightly before cutting into wedges. Or cool it completely, slice it in half horizontally, fill it with cheese and/or meat, then cut it into wedges to make sandwiches.

Recipe By : Pizza Etc from Your Bread Machine From: Meg Antczak Date: 07-19-95 (16:25) (19) (E)Cooking

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