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Name: Rosemary-Whole Wheat Focaccia with Garlic
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 1 3/4 ts Salt; 2 tb olive oil; 2 Lg. red onion, thinly; Crushed hot red pepper; Oil and cornmeal for baking; 1 c Whole-wheat flour; 1/2 c Bread flour; 1/4 c Finely julienned sun-dried; 3 tb Butter or margarine; Parmesan-like hard cheese; Salt; 2 ts Dried rosemary leaves; 1 1/2 c Finely shredded; 1/2 c Plus 1 tablespoon cold water; 1 tb Honey

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INGREDIENTS

1 3/4 ts Salt
2 tb olive oil
2 Lg. red onion, thinly
Crushed hot red pepper
Oil and cornmeal for baking
1 c Whole-wheat flour
1/2 c Bread flour
1/4 c Finely julienned sun-dried
3 tb Butter or margarine
Parmesan-like hard cheese
Salt
2 ts Dried rosemary leaves
1 1/2 c Finely shredded
1/2 c Plus 1 tablespoon cold water
1 tb Honey

Servings

INSTRUCTIONS

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, 1/4 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.

NOTES

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Rosemary-Whole Wheat Focaccia with Garlic

1 3/4 ts Salt
2 tb olive oil
2 Lg. red onion, thinly
 Crushed hot red pepper
 Oil and cornmeal for baking
1 c Whole-wheat flour
1/2 c Bread flour
1/4 c Finely julienned sun-dried
3 tb Butter or margarine
 Parmesan-like hard cheese
 Salt
2 ts Dried rosemary leaves
1 1/2 c Finely shredded
1/2 c Plus 1 tablespoon cold water
1 tb Honey

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, 1/4 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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Nutrition

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Serving Size: 1 Serving (230g)
Recipe Makes: 2 Servings

Calories: 973
Calories from Fat: 367 (38%)

Amt Per Serving		% DV

	Total Fat 40.8g	54 %
	Saturated Fat 12.4g	62 %
	Monounsaturated Fat 16.2g
	Polyunsanturated Fat 9.5g
Cholesterol 37mg		11 %
Sodium 20.5mg		1 %
Potassium 470.8mg		12 %
Total Carbohydrate 133.7g		39 %
	Dietary Fiber 12.2g	49 %
	Sugars, other 121.5g
Protein 22.7g		32 %
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Calories per serving: 973

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