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Name: Focaccia
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: not set
Ingredients: 1 envelope Yeast active dry yeast; 1 cup minus 1 T lukewarm water 105-115 deg; 2 cups minus 2 T all purpose flour; 2 tablespoons Whole wheat flour; 1 teaspoon salt; 3 Shallots minced; 3 cloves Garlic minced; 2 teaspoons Olive oil; 1/3 cup Feta cheese crumbled; 6 large Black olives pitted and chopped; 1 tablespoon Fresh parsley chopped; 1/2 teaspoon Dried oregano; 1/8 teaspoon Freshly ground pepper

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INGREDIENTS

1 envelope Yeast active dry yeast
1 cup minus 1 T lukewarm water ; 105-115 deg
2 cups minus 2 T all purpose flour
2 tablespoons Whole wheat flour
1 teaspoon salt
3 Shallots minced
3 cloves Garlic ; minced
2 teaspoons Olive oil
1/3 cup Feta cheese ; crumbled
6 large Black olives ; pitted and chopped
1 tablespoon Fresh parsley chopped
1/2 teaspoon Dried oregano
1/8 teaspoon Freshly ground pepper

INSTRUCTIONS

1. In a small bowl, sprinkle yeast over water. Let stand until foamy, about 10 min.

2. In a food processor, combine the all purpose flour, whole wheat flour, and salt. With the machine running, scrape the yeast mixture through the feed tube just until the dough forms a ball. Knead the dough by pulsing 30 times; the dough will be sticky.

3. Spray a large bowl with non-stick spray; place dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise until it doubles in volume, about 1 hour.

4. Spray a baking sheet with non stick spray. Punch down the dough. Flour your hands and form the dough into a ball. Place it on the baking sheet and press it into a 10- inch circle. Cover loosely with plastic wrap or a damp towel and let it rise in a warm, draft-free place until doubled in volume, about 30 minutes.

5. Meanwhile, prepare the topping. When the dough has risen, preheat the oven to 425 degrees. Without piercing the dough, make dimples all over it with your fingertips; cover with the topping. Bake on the center rack until browned, 15-20 minutes. Serve hot or at room temperature.

Topping: Toss the shallots, garlic and oil. Stir in the cheese, olives, parsley, oregano and pepper. Distribute over the focaccia crust. Bake as directed.

NOTES

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Focaccia

1 envelope Yeast active dry yeast
1 cup minus 1 T lukewarm water 105-115 deg
2 cups minus 2 T all purpose flour
2 tablespoons Whole wheat flour
1 teaspoon salt
3 Shallots minced
3 cloves Garlic minced
2 teaspoons Olive oil
1/3 cup Feta cheese crumbled
6 large Black olives pitted and chopped
1 tablespoon Fresh parsley chopped
1/2 teaspoon Dried oregano
1/8 teaspoon Freshly ground pepper

1. In a small bowl, sprinkle yeast over water. Let stand until foamy, about 10 min.
2. In a food processor, combine the all purpose flour, whole wheat flour, and salt. With the machine running, scrape the yeast mixture through the feed tube just until the dough forms a ball. Knead the dough by pulsing 30 times; the dough will be sticky.
3. Spray a large bowl with non-stick spray; place dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise until it doubles in volume, about 1 hour.
4. Spray a baking sheet with non stick spray.  Punch down the dough. Flour your hands and form the dough into a ball. Place it on the baking sheet and press it into a 10- inch circle. Cover loosely with plastic wrap or a damp towel and let it rise in a warm, draft-free place until doubled in volume, about 30 minutes. 
5. Meanwhile, prepare the topping. When the dough has risen, preheat the oven to 425 degrees. Without piercing the dough, make  dimples all over it with your fingertips; cover with the topping. Bake on the center rack until browned, 15-20 minutes. Serve hot or at room temperature.

Topping: Toss the shallots, garlic and oil. Stir in the cheese, olives, parsley, oregano and pepper. Distribute over the focaccia crust. Bake as directed.

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Nutrition

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Serving Size: 1 Serving (17g)
Recipe Makes: 12 Servings

Calories: 27
Calories from Fat: 12 (44%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 3.7mg		1 %
Sodium 67.1mg		2 %
Potassium 40.7mg		1 %
Total Carbohydrate 3g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2.7g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 27

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