Half Whole Wheat Focaccia Recipes

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WHOLE-WHEAT FOCACCIA



Whole-Wheat Focaccia image

Focaccia is a flatbread, not unlike a very thick-crusted pizza. It's an easy dough to put together. It's a great vehicle for all kinds of vegetables, just as pizza is. Three variations on the flour mix follow the recipe; you can use more whole-wheat flour or less than is called for in this recipe, which uses half whole-wheat and half all-purpose. When I use Community Grains whole-wheat flour, a California flour made from ancient strains of wheat that is milled in such a way that it is very fine but retains all of its nutrients, I can get away with using a lot. Coarser whole-wheat flours are best used in combination with all-purpose.

Provided by Martha Rose Shulman

Categories     project, appetizer

Time 4h

Yield 1 large focaccia or 2 smaller focacce, 12 to 15 pieces

Number Of Ingredients 11

2 teaspoons (8 grams) active dry yeast
1 teaspoon (5 grams) sugar
1 1/2 cups (340 grams) lukewarm water
2 tablespoons (25 grams) olive oil, plus 1 to 2 tablespoons (25 grams) for drizzling
250 grams (approximately 2 cups) whole-wheat flour
200 to 220 grams (approximately 1 2/3 to 1 3/4 cups) unbleached all-purpose flour or bread flour, plus additional as needed for kneading
1 3/4 teaspoons (13 grams) salt
Coarse sea salt
2 to 4 tablespoons chopped fresh rosemary, thyme or sage
Pitted black olives
Roasted red peppers, diced or sliced

Steps:

  • In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water. Add 2 tablespoons (25 grams) olive oil, the whole-wheat flour, 200 grams of the all-purpose flour and salt and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns; it will be sticky. Remove from the bowl, flour your hands and knead the dough for a minute on a lightly floured surface, and shape it into a ball.
  • If kneading the dough by hand, dissolve the yeast in the water with the sugar as directed. Stir in the olive oil, whole-wheat flour, salt and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic and smooth. Shape into a ball.
  • Clean and dry your bowl and oil lightly with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
  • Punch down the dough. Cover with lightly oiled plastic and let the dough rest for 15 minutes.
  • Preheat the oven to 425 degrees, preferably with a baking stone in it. Line a sheet pan with parchment and oil generously. Roll or press out the dough into a rectangle the size of the sheet pan. To do this efficiently, roll or press out the dough, stop and wait 5 minutes for the gluten to relax, then roll or press out again, and repeat until the dough reaches the right size. Cover with a damp towel and let rest for 30 minutes. Just before baking, use your fingertips to dimple the dough all over, and drizzle on a tablespoon or two of olive oil.
  • Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until deep golden brown. Let rest for at least 10 minutes before serving, or allow to cool completely.
  • Sprinkle the top, once you've dimpled it, with your choice of: Coarse sea salt; 2 to 4 tablespoons chopped fresh rosemary, thyme or sage; Pitted black olives; Roasted red peppers, diced or sliced
  • When the bread is done and has cooled, cut in half laterally (or cut individual squares laterally). Fill with any of the toppings listed this week. Or try this: blanched fresh spinach, squeezed dry, chopped, seasoned with garlic and olive oil and mixed with softened goat cheese. Warm in a medium oven or lightly toast in a toaster oven before serving.

MULTI-GRAIN FOCACCIA WITH HERBS AND GARLIC



Multi-Grain Focaccia with Herbs and Garlic image

The word "focaccia" comes from the Latin word for "hearth" -- it was traditionally baked in the ashes of the fireplace. This particular focaccia is a savory whole-grain version and a perfectly indulgent way to get more grains into your diet.

Provided by Food Network Kitchen

Categories     side-dish

Time 14h55m

Yield 2 loaves, about 24 servings

Number Of Ingredients 19

1 cup whole wheat flour (4 1/2 ounces)
1/2 cup steel-cut oats, sometimes called Irish or Scotch oats (3 1/4 ounces)
3/4 cup water
Pinch active dry yeast
2 1//4 cups unbleached all-purpose flour, plus additional as needed (9 7/8 ounces)
3/4 cup whole wheat flour (3 1/2 ounce)
1/2 cup oat flour (1 3/4 ounce)
1/4 cup flaxseed meal (1 ounce)
2 1/4 teaspoons active dry yeast (1/4 ounce package)
2 teaspoons fine salt (3/4 ounce)
1 3/4 cups warm water (about 110 degrees F)
1/4 cup extra-virgin olive oil
Cooking spray
6 cloves garlic, roughly chopped
2 sprigs fresh thyme leaves, chopped (about 2 teaspoons)
1 sprig fresh rosemary, chopped (about 2 teaspoons)
1/3 cup extra-virgin olive oil
1 tablespoon medium-coarse sea salt
3 ounces Parmigiano-Reggiano, shaved into large pieces

Steps:

  • To make the poolish: Whisk the whole wheat flour, steel-cut oats, water and yeast in medium bowl. Cover with plastic and set aside at room temperature for 12 hours or overnight.
  • To make the dough: Whisk the all-purpose, whole wheat, and oat flour, flaxseed, yeast, and salt in a large bowl. Make a well in the center and pour in the poolish, water, and olive oil. Stir the wet ingredients into the flour with a wooden spoon to make a very sticky loose dough. Cover with a kitchen towel and let stand for 30 minutes.
  • Turn the dough out of the bowl onto a well-floured work surface or prep mat. Coat your hands with flour and press dough into a 12 by 8-inch rectangle (long side towards you). Using a bench scraper, fold the dough as you would a business letter. (The dough is very wet and this may seem odd, but just move quickly with the scraper and fold 1 end of the dough over the other. Make sure you brush any raw flour from the surface of the dough before you fold over the second end). Spray with cooking spray and cover with a kitchen towel. Let stand 30 minutes.
  • Fold the dough again like a letter, and rest for another 30 minutes.
  • Preheat the oven to 425 degrees F. Divide the olive oil among 2 pans and swirl to coat the pan. Divide dough in half and transfer a piece to each pan, turn dough over to coat both sides with oil, then press dough evenly into the pans. Scatter the garlic, thyme, and rosemary over the top and press the toppings into the dough with your fingers. Sprinkle with sea salt and scatter the cheese on top. (See Cook's Note.)
  • Bake until golden brown, about 20 to 25 minutes. Slip focaccia from the pans and cool on a rack.

HALF WHOLE WHEAT FOCACCIA



HALF WHOLE WHEAT FOCACCIA image

Categories     Bread     Vegetarian     High Fiber     Healthy

Yield 12 slices

Number Of Ingredients 7

2 t (8 grams) active dry yeast
1 t (5 grams) sugar
1 1/2 c (340 grams) lukewarm water
2 T (25 grams) olive oil, plus 2T (25 grams) for drizzling
2 cups (250 grams) whole-wheat flour
1 2/3 to 1 3/4 cups (200-220 grams unbleached all-purpose flour or bread flour, plus additional for kneading
2 t (13 grams) salt

Steps:

  • 1. In a bowl of a standing mixer, or regular large bowl, dissolve yeast & sugar in water. Add 2 T olive oil, the flours & salt and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl; it will be sticky. Remove from the bowl, & knead the dough for a minute & shape it into a ball. 2. If kneading by hand, dissolve the yeast in the water with the sugar. Add olive oil, salt, & flours by the half-cup. Knead, adding flour as necessary, for 10 min, until the dough is elastic and smooth. Shape into a ball. 3. Clean and dry your bowl and oil lightly with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1 1/2 - 2 hrs, or in the refrigerator for 4 - 8 hrs, until doubled. 4. Punch down the dough. Cover with lightly oiled plastic and let the dough rest for 15 minutes. 5. Preheat the oven to 425 degrees, preferably with a baking stone in it. Line a sheet pan with parchment & oil generously. Roll or press out the dough into a rectangle the size of the sheet pan. use your fingertips to dimple the dough all over, Cover with a damp towel and let rest for 30 minutes. Drizzle on 2T of olive oil & chunky salt. 6. Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until deep golden brown. Simple Toppings: Sprinkle the top, once you've dimpled it, with your choice of: Coarse sea salt 2 to 4 T chopped fresh rosemary, thyme or sage Pitted black olives Roasted red peppers, diced or sliced

MULTI-GRAIN FOCACCIA WITH HERBS AND GARLIC



Multi-Grain Focaccia With Herbs and Garlic image

The word "focaccia" comes from the Latin word for "hearth" -- it was traditionally baked in the ashes of the fireplace. This particular focaccia is a savory, whole-grain version, and a perfectly indulgent way to get more grains into your diet.

Provided by pen25

Categories     Yeast Breads

Time 55m

Yield 2 loafs, 24 serving(s)

Number Of Ingredients 19

1 cup whole wheat flour (4 1/2 ounces)
1/2 cup steel cut oats, sometimes called Irish oats (3 1/4 ounces)
3/4 cup water
1 pinch active dry yeast
2 1/4 cups unbleached all-purpose flour, plus additional as needed (9 7/8 ounces)
3/4 cup whole wheat flour (3 1/2 ounce)
1/2 cup oat flour (1 3/4 ounce)
1/4 cup flax seed meal (1 ounce)
2 1/4 teaspoons active dry yeast (1/4 ounce package)
2 teaspoons fine salt (3/4 ounce)
1 3/4 cups warm water (about 110 degrees F)
1/4 cup extra virgin olive oil
cooking spray
6 garlic cloves, roughly chopped
2 sprigs fresh thyme leaves, chopped (about 2 teaspoons)
1 sprig fresh rosemary, chopped (about 2 teaspoons)
1/3 cup extra virgin olive oil
1 tablespoon coarse sea salt
3 ounces parmigiano-reggiano cheese, shaved into large pieces

Steps:

  • Poolish (Pre-ferment):.
  • 1 cup whole wheat flour (4 1/2 ounces).
  • 1/2 cup steel-cut oats, sometimes called Irish or Scotch oats (3 1/4 ounces).
  • 3/4 cup water.
  • Pinch active dry yeast.
  • Dough:.
  • 2 1//4 cups unbleached all-purpose flour, plus additional as needed (9 7/8 ounces).
  • 3/4 cup whole wheat flour (3 1/2 ounce).
  • 1/2 cup oat flour (1 3/4 ounce).
  • 1/4 cup flaxseed meal (1 ounce).
  • 2 1/4 teaspoons active dry yeast (1/4 ounce package).
  • 2 teaspoons fine salt (3/4 ounce).
  • 1 3/4 cups warm water (about 110 degrees F).
  • 1⁄4 cup extra-virgin olive oil.
  • Cooking spray.
  • Toppings:.
  • 6 cloves garlic, roughly chopped.
  • 2 sprigs fresh thyme leaves, chopped (about 2 teaspoons).
  • 1 sprig fresh rosemary, chopped (about 2 teaspoons).
  • 1/3 cup extra-virgin olive oil.
  • 1 tablespoon medium-coarse sea salt.
  • 3 ounces Parmigiano-Reggiano, shaved into large pieces.
  • Equipment: 2 pans, either jelly roll, 1/4 sheet, or 9-inch square metal.
  • To make the poolish: Whisk the whole wheat flour, steel-cut oats, water and yeast in medium bowl. Cover with plastic and set aside at room temperature for 12 hours or overnight.
  • To make the dough: Whisk the all-purpose, whole wheat, and oat flour, flaxseed, yeast, and salt in a large bowl. Make a well in the center and pour in the poolish, water, and olive oil. Stir the wet ingredients into the flour with a wooden spoon to make a very sticky loose dough. Cover with a kitchen towel and let stand for 30 minutes.
  • Turn the dough out of the bowl onto a well-floured work surface or prep mat. Coat your hands with flour and press dough into a 12 by 8-inch rectangle (long side towards you). Using a bench scraper, fold the dough as you would a business letter. (The dough is very wet and this may seem odd, but just move quickly with the scraper and fold 1 end of the dough over the other. Make sure you brush any raw flour from the surface of the dough before you fold over the second end). Spray with cooking spray and cover with a kitchen towel. Let stand 30 minutes.
  • Fold the dough again like a letter, and rest for another 30 minutes.
  • Preheat the oven to 425 degrees F. Divide the olive oil among 2 pans and swirl to coat the pan. Divide dough in half and transfer a piece to each pan, turn dough over to coat both sides with oil, then press dough evenly into the pans. Scatter the garlic, thyme, and rosemary over the top and press the toppings into the dough with your fingers. Sprinkle with sea salt and scatter the cheese on top. (See Cook's Note.).
  • Bake until golden brown, about 20 to 25 minutes. Slip focaccia from the pans and cool on a rack.
  • Cooks' Note: The focaccia dough can be tightly wrapped and refrigerated at this point for up to 3 days. Bring to room temperature for about 2 hours before baking.

Nutrition Facts : Calories 163, Fat 7.3, SaturatedFat 1.5, Cholesterol 2.6, Sodium 547.3, Carbohydrate 20.1, Fiber 2.4, Sugar 0.2, Protein 5

WHOLE WHEAT FOCACCIA WITH TOMATOES AND FONTINA



Whole Wheat Focaccia with Tomatoes and Fontina image

Focaccia, a little crisp on the bottom but soft on the top and inside, can take on many toppings besides tomatoes. Focaccia is a dimpled flatbread that can take a number of toppings, like a pizza but breadier. I used Community Grains whole wheat flour for this half-whole-wheat version, and I'm loving the results so much that I'm ready to start on a week's worth of focaccia recipes with different toppings very soon. The bread is fragrant with olive oil, a little crisp on the bottom but soft on the top and the inside. It's a great vehicle for summer tomatoes.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, appetizer, side dish

Time 4h

Yield 1 large focaccia, serving 12 generously

Number Of Ingredients 14

1 teaspoon/4 grams active dry yeast
1/2 cup/120 ml lukewarm water
3/4 cup/90 grams unbleached all-purpose flour
1 teaspoon/4 grams active dry yeast
1 cup/240 ml lukewarm water
3 tablespoons extra virgin olive oil
1 1/4 cups/155 grams unbleached all-purpose flour
2 cups/250 grams whole wheat flour or durum flour
1 3/4 teaspoons/12 grams fine sea salt
2 tablespoons extra virgin olive oil
1 pound/450 grams fresh ripe tomatoes, sliced
6 ounces/180 grams/3/4 cup grated or sliced fontina
Coarse salt to taste (optional)
Chopped, slivered or torn fresh basil leaves

Steps:

  • Make the sponge. Combine the yeast and water in a large bowl or the bowl of a stand mixer and stir to dissolve. Whisk in the flour. Cover with plastic wrap and let rise in a warm place until bubbly and doubled in volume, about 45 minutes.
  • Make the dough. If using a stand mixer, whisk the yeast and the water in a small bowl and let stand until creamy, a few minutes. Add to the sponge in the mixer bowl, along with the olive oil. Add the flours and salt and mix with the paddle attachment for 1 to 2 minutes, until the ingredients are amalgamated. Change to the dough hook and knead on medium speed for 8 minutes. The dough should come together and slap against the sides of the bowl. It will be slightly tacky. To make the dough by hand, combine yeast and water as directed and whisk into the sponge along with the olive oil. Whisk in the all-purpose flour. Add the salt and remaining flour, one cup at a time, folding it in with a spatula or a wooden spoon. When you can scrape the dough onto a work surface, add flour to the work surface, scrape out the dough and knead for 8 to 10 minutes, until soft and velvety. Return to the bowl (oil the bowl lightly with olive oil first).
  • Cover the bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1 1/2 hours.
  • Shape the focaccia. Oil a 12-x 17-inch sheet pan (sides and bottom) with olive oil. Line with parchment and oil the parchment. Turn the dough onto the baking sheet. Oil or moisten your hands and press out dough until it just about covers the bottom of the pan. Dough may be sticky. Cover with a towel and let it relax for 10 minutes, then continue to press it out until it reaches the edges of the pan. Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until dough is full of air bubbles.
  • Preheat oven to 425 degrees after 30 minutes of rising (30 minutes before you wish to bake), preferably with a baking stone in it. With lightly oiled fingertips or with your knuckles, dimple the dough, pressing down hard enough to leave indentations. Drizzle on the olive oil for the topping and arrange cheese over the surface. Top cheese with the sliced tomatoes and sprinkle tomatoes with coarse sea salt if desired.
  • Place pan in oven on baking stone. Spray oven 3 times with water during the first 10 minutes of baking, and bake 20 to 25 minutes, until edges are crisp and the top is golden. If you wish, remove the focaccia from the pan and bake directly on the stone during the last 10 minutes of baking. Remove from oven and from pan and cool on a rack. Sprinkle basil over the top. If you want a softer focaccia, cover with a towel when you remove it from the oven. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 11 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 301 milligrams, Sugar 1 gram

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From communitygrains.com


WHOLE WHEAT FOCACCIA BREAD - COOK WITH RENU
2018-04-10 Recipe process of Whole Wheat Focaccia Bread The process is pretty much similar to any other bread. First, you let the yeast activate in sweetened lukewarm water. Flour, Salt and oil are added to the dough. An activated yeast mixture is added and the dough kneaded. I am using a stand mixer, one can use hands to knead the dough as well.
From cookwithrenu.com


WHOLE-WHEAT FOCACCIA - BIGOVEN
Punch dough down and let stand 5 minutes. Knead for a few minutes more on a lightly floured board or pastry cloth. Divide dough in half and pat each half into a sprayed 9" baking pan or spring-form pan. Preheat oven to 375 degrees F. Bake focaccia in the center of the oven for 25 minutes or until it tests done.
From bigoven.com


WHOLE WHEAT FOCACCIA WITH PARMESAN AND BLACK PEPPER
2015-05-08 Combine the water and yeast in the bowl of a stand mixer fitted with the dough hook. Let stand for a few minutes until foamy. Add the all-purpose flour, whole-wheat flour, 2 teaspoons salt and the sugar. Mix on low and when the dough is shaggy, drizzle in 3/4 cup olive oil against the side of the bowl. Continue mixing for 4-5 minutes until the ...
From lastingredient.com


WHOLE WHEAT FOCACCIA BREAD - JOYFOODSUNSHINE
2017-01-30 Preheat oven to 200 degrees F. Grease a large, 12” cast iron skillet, set aside. In the bowl of your standing mixer fitted with the dough hook, mix together water, honey and yeast. Let stand for 5 minutes or until foamy. In a small bowl, mix together all-purpose flour, whole wheat flour, Italian seasoning and salt. Set aside.
From joyfoodsunshine.com


FOCACCIA (EASY NO-KNEAD) - PLANT BASED SCHOOL
2022-03-24 To a small container add the lukewarm water, instant dry yeast, and sugar. Stir and let the yeast activate (bloom) for 2 minutes. In the meantime prep the flour for the dough. To a large mixing bowl add the flour and the salt. You can use half all-purpose flour and half whole wheat flour, or just all-purpose flour.
From theplantbasedschool.com


WHOLE WHEAT SOURDOUGH FOCACCIA | THE FRESH LOAF
300g water 1 tsp salt Up to 1 tsp instant yeast (Not necessary, but if it makes you feel better...) 2 Tbsp Olive Oil -Mix everything except the oil, knead for 3-4 min -Add the oil - knead 15 seconds -Rest 5 min -Knead 1 min -Put in an oiled container, cover and refrigerate. Day 2 - make the Focaccia About ¼ cup olive oil Corn meal (optional)
From thefreshloaf.com


WHOLE WHEAT GARLIC ROSEMARY FOCACCIA - WILD WILD WHISK
2014-11-19 Heat the water in a microwave safe glass measuring cup for about 30 sec, the water temperature should be between 105°F - 110°F, dissolves honey in the warm water and sprinkle the yeast over the water. Let stand for 5 – 10 minutes until the yeast mixture expands. Add 1 cup of flour to a mixing bowl with ¼ cup of olive oil and the yeast ...
From wildwildwhisk.com


WHOLE WHEAT FOCACCIA BREAD RECIPE - DIETHOOD
2011-03-18 1 cup White Whole Wheat Flour (I use King Arthur) 1 cup all-purpose flour pinch of salt 1 package (.25 oz.) instant dry yeast 1 teaspoon garlic salt 1/2 to 3/4 cup of hot water olive oil 1 teaspoon garlic powder 1 teaspoon oregano 1 teaspoon rosemary Instructions Preheat oven to …
From diethood.com


SOURDOUGH WHOLE WHEAT FOCACCIA RECIPE – GAYATHRI'S COOK SPOT
2019-08-19 Procedure: Mix together bubbly sourdough starter along with water and whole wheat flour to make a sticky dough. Cover and set aside for two hours. Refrigerate overnight. Remove it from fridge and set it on counter for four hours. To the same bowl, add in oil, salt, water and flour. Mix to form a sticky dough. Cover and set aside for 30 minutes.
From gayathriscookspot.com


NO KNEAD WHOLE WHEAT FOCACCIA RECIPE - TOMATO BLUES
2017-01-17 You can always make a brilliant focaccia just with basic stuff like grated garlic and tomatoes. In a large mixing bowl, add flour, sugar, salt and rosemary. Mix well. In another bowl, combine yeast and warm water. Mix well. To the flour, add olive oil and rub this into the flour mixture till it resembles a crumbly mass.
From tomatoblues.com


WHOLE GRAIN FOCACCIA RECIPE - LA CUCINA ITALIANA
2020-04-25 Method. 1. To make whole grain focaccia, first place the flour in a kitchen mixer with 2 1/2 tbsp dried starter yeast, 2 tbsp oil and 1 1/4 cups water; mix the ingredients together, then add 1 tbsp salt and continue to work the dough to distribute evenly. 2. Next, transfer the dough to an oiled bowl, oil the surface, cover with film, and set ...
From lacucinaitaliana.com


WHOLE-WHEAT FOCACCIA - THE NEW YORK TIMES
2013-05-13 2 teaspoons (8 grams) active dry yeast. 1 teaspoon (5 grams) sugar. 1 1/2 cups (340 grams) lukewarm water. 2 tablespoons (25 grams) olive oil, plus 1 to 2 tablespoons (25 grams) for drizzling
From nytimes.com


WHOLE-WHEAT FOCACCIA RECIPE | RECIPE | FOCACCIA RECIPE, RECIPES, …
Feb 4, 2017 - Focaccia is a flatbread, not unlike a very thick-crusted pizza It’s an easy dough to put together It’s a great vehicle for all kinds of vegetables, just as pizza is. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.com


MULTI-GRAIN FOCACCIA WITH HERBS AND GARLIC - GIRL VERSUS DOUGH
2009-09-06 To make the poolish: Whisk the whole wheat flour, steel-cut oats, water and yeast in medium bowl. Cover with plastic and set aside at room temperature for 12 hours or overnight. To make the dough: Whisk the all-purpose, whole wheat, and oat flour, flaxseed, yeast, and salt in …
From girlversusdough.com


BREAD RECIPE: WHOLE WHEAT HERB FOCACCIA - FOOD NEWS
How to make focaccia bread with whole wheat flour? In the basin of a mixer fitted with a dough hook or a large mixing bowl, combine the warm water, yeast, honey, and two tablespoons of olive oil. Stir or mix until just combined.
From foodnewsnews.com


THE BEST, EASIEST FOCACCIA BREAD RECIPE | ALEXANDRA'S KITCHEN
2018-03-02 Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen. Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan).
From alexandracooks.com


WHOLE-WHEAT FOCACCIA RECIPE | RECIPE | RECIPES, FOOD, FOCACCIA …
Aug 1, 2015 - Focaccia is a flatbread, not unlike a very thick-crusted pizza It’s an easy dough to put together It’s a great vehicle for all kinds of vegetables, just as pizza is
From pinterest.com


HOMEMADE GARLIC ROSEMARY WHOLE WHEAT FOCACCIA BREAD
2020-04-15 Dough In a Stand Mixer - Add flour, yeast, sugar, salt, chopped garlic, and fresh rosemary into the mixing bowl of the mixer. Also, drizzle half of the olive oil (around 1 tbsp) into the mixture. Start the machine with the dough hook attached. Gradually add warm water and let the machine mix everything well.
From watchwhatueat.com


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