Rosemary & Tomato Focaccia

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Rosemary & Tomato Focaccia

 

2 c. Whole Wheat Bread Flour

4 c. White Flour

2 tsp. Salt

2 c. Water (warm)

1 Tbs. Yeast

3 tsp. Rosemary

1/2 c. Oil

1/4 c. Tomatoes (dried, chopped in small pieces)

1/4 c. Olives (chopped small)

 

 

Mix yeast, water and about 2 tsp. of sugar together. Let yeast rise

while mixing other ingredients. Mix the tomatoes, oil and rosemary

together. Mix the flour, salt and olives together. Add all the

ingredients in a bowl. Mix unitl it forms a firm dough.

 

Turn out the dough onto a lightly floured surface and knead

thoroughly for 5 minutes. (May need to add more flour to the dough if

it sticks a lot to your fiingers.) Return the dough to the mixing

bowl and over with a towl. Let the dough rise in a warm place until

it has doubled in size. Meanwhile, lightly grease a baking sheet with

oil and preheat the oven to 425 degrees.

 

Turn out the risen dough, punch down and knead again. Divide into two

or four (depending on how big you want your loaves). Place on the

baking sheet. Bake the focaccia for 12-15 minutes until golden brown

and cooked. Slide off onto wire racks to cool. Eat slighly warm.