This rosemary-infused whole wheat focaccia offers a perfect balance of nutty grain flavor and aromatic herbs. The dough is enriched with olive oil and a touch of honey for a tender, slightly sweet crumb, while the garlic butter brushed on before baking adds a savory depth. With its characteristic dimpled surface, this bread is incredibly versatile. It serves beautifully as a side to soups and stews, or as the base for open-faced sandwiches topped with fresh tomatoes, basil, or leftover meats. The combination of whole wheat and bread flour ensures a hearty texture that holds up well to toppings without becoming dense. Its a comforting, homemade staple that brings warmth to any table, whether served fresh from the oven or toasted the next day.
Rosemary-Whole Wheat Focaccia With Garlic
Description
This rosemary-infused whole wheat focaccia offers a perfect balance of nutty grain flavor and aromatic herbs. The dough is enriched with olive oil and a touch of honey for a tender, slightly sweet crumb, while the garlic butter brushed on before baking adds a savory depth. With its characteristic dimpled surface, this bread is incredibly versatile. It serves beautifully as a side to soups and stews, or as the base for open-faced sandwiches topped with fresh tomatoes, basil, or leftover meats. The combination of whole wheat and bread flour ensures a hearty texture that holds up well to toppings without becoming dense. Its a comforting, homemade staple that brings warmth to any table, whether served fresh from the oven or toasted the next day.Ingredients
Directions
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In a food processor fitted with a metal blade, combine the water, salt, honey, olive oil, and dried rosemary leaves.
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Add the whole-wheat flour and bread flour to the processor.
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Pulse several times to incorporate the flour, adding it 1/4 cup at a time if necessary.
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Process the dough until it becomes supple, elastic, and sticks slightly to the work bowl, about 1 minute.
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If the dough is too dry, add water by the teaspoon; if too wet, add flour by the teaspoon. The dough should be very sticky, almost wet.
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Transfer the dough to a large plastic bag, squeeze out all air, and seal tightly.
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Place the bag in a bowl and let the dough rise in a warm spot until doubled in size, about 1 hour.
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Oil two round pizza pans (preferably black steel) and sprinkle with cornmeal.
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Divide the risen dough in half.
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Gently stretch each half into a 12-inch diameter round.
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Transfer the dough rounds to the prepared pans.
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Dimple the surface of the dough with your fingers.
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Melt butter with minced garlic in a small saucepan.
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Brush the garlic butter evenly over the surface of each focaccia.
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Scatter sun-dried tomatoes on top if desired.
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Season to taste with salt and crushed hot red pepper.
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Bake on the lower rack of a 425-degree Fahrenheit oven until lightly browned on the edges, about 18 to 20 minutes.
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Remove from oven and cut into wedges.
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Serve warm.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 786.6kcal
- % Daily Value *
- Total Fat 18.9g30%
- Saturated Fat 2.7g14%
- Cholesterol 0.0mg0%
- Sodium 1050.0mg44%
- Total Carbohydrate 139.2g47%
- Dietary Fiber 14.1g57%
- Sugars 6.9g
- Protein 23.6g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow focaccia to cool completely before storing. Wrap tightly in plastic wrap or place in an airtight container. It can be kept at room temperature for 2-3 days or frozen for up to 3 months.
Dough Handling: If refrigerating the dough overnight, punch it down after the first rise before placing it in the fridge. Let it come to room temperature before shaping and baking.
Variations: This focaccia makes an excellent base for open-faced sandwiches. Try topping with sliced leftover meat, poultry, cheese, or robust mustard. Another great option is fresh tomato slices with fresh basil.
Baking Tip: If you only have one pizza pan, bake one focaccia at a time. Refrigerate the unbaked second loaf until the first is done.
