Rosemary-whole wheat focaccia with garlic

2 Servings

Ingredients

Quantity Ingredient
½ cup Plus 1 tablespoon cold water
1¾ teaspoon Salt
1 tablespoon Honey
2 tablespoons Olive oil
2 teaspoons Dried rosemary leaves
1 cup Whole-wheat flour
½ cup Bread flour
Oil and cornmeal for baking pans
3 tablespoons Butter or margarine
2 Lg. red onion, thinly sliced, slices separated into rings
1½ cup Finely shredded Parmigiano-Reggiano cheese or other
Parmesan-like hard cheese
¼ cup Finely julienned sun-dried tomatoes
Salt
Crushed hot red pepper

Directions

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.

Basic Sponge

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, ¼ cup at a time, pulsing several times to incorporate each addition. Then process dough until supple, elastic and stick- ing 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. Makes 2 (13-inch- diameter) focaccia loaves, or 4 servings.

Each serving contains about:

730 calories; 2,050 mg sodium; 47 mg cholesterol; 29 grams fat; 94 grams carbohydrates; 28 grams protein; 1.7 grams fiber; 36% calories from fat.

Recipe from: The Los Angeles Times Newspaper, Thursday March 05, 1992 Food Section By: Abby Mandel.

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