Whole-wheat focaccia

Yield: 6 Servings

Measure Ingredient
½ teaspoon Honey
1 cup Warm water; (scant)
1 pack Active dry yeast
¾ cup Whole-wheat flour
2 cups All-purpose flour
½ cup White cornmeal
½ teaspoon Salt
1 tablespoon Olive oil
\N \N Non-stick cooking spray

Stir honey into the warm water in a measuring cup or small bowl. Sprinkle yeast over water and stir until yeast dissolves. Let mixture stand in draft-free area about 5 minutes or until yeast begins to bubble. Mix flour and cornmeal with salt and oil in a food processor fitted with a steel blade or in an electric mixer with a dough hook. To mix dough by hand, use a bowl and wooden spoon. Pour in yeast mixture and process until a soft, almost sticky dough is formed, 5 to 10 seconds. If using an electric mixer, mix 3 minutes or until a smooth dough is formed. If mixing dough by hand, mix ingredients until a smooth, slightly sticky dough is formed, 3 to 5 minutes. Knead dough by hand on a lightly floured board or pastry cloth until smooth. If dough is too sticky, add flour by the tablespoon until it reaches the desired consistency. Put dough in a bowl and cover lightly with oiled plastic wrap and aluminum foil or a kitchen towel. Let dough rise until it doubles in bulk, 45 minutes to 1 hour. 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. The focaccia is done when a tooth pick inserted in the center comes out dry. It will be golden brown on top and firm to the touch. Remove from the oven and cool.

Nutritional information for this recipe is included in "Grilled Vegetables on Warm Focaccia" Source: Skinny Grilling; by Barbara Grunes Formatted by: Nancy Filbert; May, 1995

MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Apr 10, 1998

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