We were watching TV, well Netflix to be exact (or is it Amazon Prime?), we don’t actually have TV. We’ve been going without TV for over a year now I think, and I don’t even miss it. But then again, I’ve never been much of a TV person. I think I’m watching even more TV now that I don’t have TV, how ironic. Curse Netflix and all their shows that I can watch from beginning to end in a matter of days until my head hurts.
Okay, that was off topic, I was going say that I was watching TV, some food show, and someone was making Focaccia. And then Ryan said you should make Focaccia. So I made Focaccia… But not just any Focaccia, WHOLE WHEAT garlic rosemary Focaccia! These are delicious straight out of the oven, garlicky but not overpowering. I was thinking how they would make some amazing croutons for salad but didn’t get a chance to try that. Perhaps, next time around.
Since it is my first time baking Focaccia, I stick to pretty simple flavor/toppings, just garlic and rosemary. But the possibilities are endless! You can make them salty, sweet, with veggies, fruits, cheese, anything you want or have in the fridge. And they’re WHOLE WHEAT!!! Store these in an airtight container and they will last several days on the counter top. You can reheat them in the oven at 350°F, about 5 minutes will do. Enjoy!
This recipe is adapted from Food and Wine.
Whole Wheat Garlic Rosemary Focaccia
- 1 cup warm water (~110°F)
- 1 teaspoon honey
- 2 teaspoon active dry yeast
- 2 ½ cup white whole wheat flour
- ½ teaspoon kosher salt + more for sprinkling
- ½ cup olive oil (divided)
- 1 sprig fresh rosemary - minced
- 3 large garlic cloves - minced
- 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/water mixture, mix with a spatula until combined and let stand for 5 minutes.
- Then add the remaining 1 ½ cup of flour and the salt and knead with the dough hook just until everything is combined and a dough forms.
- Turn dough out onto a lightly floured board and shape into a ball, kneading a few times until smooth.
- Place the dough ball into an oiled bowl, roll the dough around to coat it with the oil and let rise for 1 hour or until double in size.
- Preheat oven to 425°F.
- Oil a 9”x13” rim baking sheet with some of the remaining olive oil using a brush, transfer the dough to the baking sheet, punch it down and gently stretch it out to fit (lift and stretch), careful not to tear the dough since whole wheat dough is not as elastic as an all-purpose flour dough.
- Sprinkle half of the remaining olive oil over the top of the dough, cover with plastic and let rest for another half hour or until double in size.
- Remove plastic wrap and make dimples in the dough with the tip of your fingers, sprinkle garlic, rosemary, a few pinches of kosher salt and the remaining olive oil over the dough.
- Bake for 15 - 20 minutes until golden brown.