Rosemary-Whole Wheat Focaccia With Garlic

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.

Cooking Method: Baking

Cuisine: American

Courses: Baked Goods

Difficulty: Advanced

Servings: 2

Calories: 786.6

Dietary: Vegetarian

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

1/2 cup Plus 1 tablespoon cold water
1 3/4 teaspoon Salt
1 tablespoon Honey
2 tablespoon Olive oil
2 teaspoon Dried rosemary leaves
1 cup Whole-wheat flour
1/2 cup Bread flour

Directions

1
In a food processor fitted with a metal blade, combine the water, salt, honey, olive oil, and dried rosemary leaves.
2
Add the whole-wheat flour and bread flour to the processor.
3
Pulse several times to incorporate the flour, adding it 1/4 cup at a time if necessary.
4
Process the dough until it becomes supple, elastic, and sticks slightly to the work bowl, about 1 minute.
5
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.
6
Transfer the dough to a large plastic bag, squeeze out all air, and seal tightly.
7
Place the bag in a bowl and let the dough rise in a warm spot until doubled in size, about 1 hour.
8
Oil two round pizza pans (preferably black steel) and sprinkle with cornmeal.
9
Divide the risen dough in half.
10
Gently stretch each half into a 12-inch diameter round.
11
Transfer the dough rounds to the prepared pans.
12
Dimple the surface of the dough with your fingers.
13
Melt butter with minced garlic in a small saucepan.
14
Brush the garlic butter evenly over the surface of each focaccia.
15
Scatter sun-dried tomatoes on top if desired.
16
Season to taste with salt and crushed hot red pepper.
17
Bake on the lower rack of a 425-degree Fahrenheit oven until lightly browned on the edges, about 18 to 20 minutes.
18
Remove from oven and cut into wedges.
19
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.

Keywords: focaccia, rosemary, garlic, whole wheat, bread, baking, yeast, olive oil, herbs, crusty, savory, side dish, homemade, dough, rustic, Italian, vegetarian

Read it online: https://www.chefs-mate.com/recipe/rosemary-whole-wheat-focaccia-with-garlic/