Whole-Wheat Rosemary Focaccia Bread
Ingredients
The dough
-
1
envelope
active dry yeast (about 2 1/4 teaspoons)
-
1
cup
warm water (between 100 and 110 degrees F)
-
½
teaspoon
honey
-
2½
cups
whole-wheat flour
-
1
teaspoon
salt
-
8
tablespoons
olive oil (divided)
-
to taste
pepper
The topping
-
2
tablespoons
fresh rosemary leaves (coarsely minced)
Instructions
- 1. Dissolve the yeast in warm water and add honey; let it foam for 5 to 10 minutes.
- 2. In a stand mixer, combine flour and salt, then mix in 4 tablespoons of olive oil and the yeast mixture; knead until smooth.
- 3. Knead the dough by hand on a floured surface, then transfer to an oiled bowl, cover, and let it rise until doubled in size (about 1 hour).
- 4. Transfer the dough to a 9x13-inch rimmed sheet pan, stretching it out and dimpling the surface; drizzle with 2 tablespoons of olive oil and let it rise again for 20 minutes.
- 5. Preheat the oven to 425 degrees F, sprinkle rosemary over the dough, season with pepper and additional salt, and drizzle with the remaining olive oil.
- 6. Bake until golden brown (20 to 25 minutes), then cool before slicing.
Nutrition Facts (estimated)
Servings
15 pieces
Calories
135
Total fat
8g
Total carbohydrates
14g
Total protein
3g
Sodium
155mg
Cholesterol
0mg
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