Thursday, February 21, 2008

Herbed Focaccia

From AMA Family Health Cookbook

2 to 2 1/4 cups white bread flour, plus additional for kneading
1 cup whole wheat flour
1 pkg yeast
1 teaspoon dried rosemary, plus 1 teaspoon
3/4 teaspoon kosher or sea salt, plus 1/4 teaspoon
1/2 teaspoon coarsely ground black pepper, plus 1/4 teaspoon
1 cup very warm water
1 1/2 tablespoons olive oil, plus 1 1/2 tablespoons
1 tablespoon yellow cornmeal

1. In a large mixing bowl, whisk together the white and whole-wheat flours, yeast, 1 tsp of the rosemary, 3/4 tsp salt, 1/2 tsp pepper. Make a well in the center and pour in the water and 1 1/2 tbs of the oil. Mix with a wooden spoon or the paddle of an electric mixer until a dough forms, about 5 mins. Turn onto a lightly floured surface and knead by hand for 10 mins., or knead in the mixer bowl with a dough hook for 5 mins until smooth and elastic.
2. Lightly coat a mixing bowl and a 9X13-inch baking pan with vegetable oil spray. Place the dough in the bowl, cover lightly with a towel, and let rise at room temperature until doubled in bulk. Punch the dough down. Sprinkle the baking pan with the cornmeal. Place the dough in the prepared pan, patting and stretching to fill the bottom of the pan. Cover lightly and let the dough rise again until doubled.
3. Preheat the oven to 400 degrees. Use your fingers to make light indentations in the risen dough. Brush with the remaining 1 1/2 tbs of oil, then sprinkle with the remaining 1 tsp of rosemary, 1/4 tsp of salt, and 1/4 tsp pepper. Bake until the focaccia is a rich golden brown and well risen, 25 to 35 mins.

Nutrition info per square: 157 calories, 4g fat, 0mg chol., 179mg sodium, 26g carbs, 2g fiber, 5g protein

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