I have made focaccia in the past, in fact I make a rather moreish whole wheat version of it every so often. But yesterday I wanted to make a focaccia with olives and rosemary - perfect for dunking into the soup and wiping it clean off the plate!!
21/2 cups whole wheat flour
21/2 cups all-purpose flour
21/2 cups water (divided)
21/2 tsp dried yeast
11/2 tsp salt
1 tsp sugar
1/2 cup kalamata olives, halved
1 tsp dried rosemary
1 tbsp cornmeal
- Sift both the flours with the salt in a large mixing bowl.
- Warm half cup water, add the sugar, and then sprinkle the yeast. Cover and allow to proof for about 3-5 minutes.
- When ready, pour into the flour, mix in. Using the remaining water, make a soft dough. Knead to remove any lumps. If the dough is too sticky, add some more flour.
- Set the dough aside for 10 minutes. Knead again for 10 minutes.
- Use olive oil to grease a large bowl. Place the dough into the bowl. Cover with cling film. Leave to proof for about an hour.
- Prepare a baking sheet by greasing it with some oil, and then sprinkling the cornmeal onto it.
- Punch down the dough, knead a bit. roll and place onto the baking sheet. Cover and set aside for 45 minutes. The dough should have risen well by now.
- Pour about two tablespoons of olive oil onto the surface of the dough. gently pat the halved olives onto the dough. and sprinkle with rosemary.
- Bake in a pre-heated oven at 350F for 35 minutes.
I am sending a big slice of this bread to Sandy @ At the Baker's Bench who runs a monthly baking event around breads: Bake your own Bread. A slice also goes to Yeastspotting hosted by Wild Yeast.
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