Servs: 6 Prep: Cook:
I found this wonderful recipe in an old copy of Mother Earth News. This flatbread or focaccia especially complements Italian dishes and soups. The texture is somewhat spongy.
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- add 3 tablespoons extra-virgin olive oil
- add 3 2-inch sprigs fresh rosemary (or 1 teaspoon dried)
- add 3 large garlic cloves, quartered
- add 1-1/4 cups warm water
- add 1 package dry yeast
- add 1 tablespoon honey
- add 1 cup all-purpose unbleached or bread flour
- add 1-1/4 cups whole wheat flour
- add 1 teaspoon salt
- add 1 cup finely shredded provolone or asiago cheese
- add 1 tablespoon chopped fresh rosemary (or 1 tsp. dried)
- Preheat Oven to 400 Degrees
- Place the olive oil, rosemary sprigs and garlic in a small saucepan, and warm over medium-Iow heat for 5 minutes, until the garlic just begins to sizzle. Turn off the heat and set aside.
- Place the warm water in a large bowl and sprinkle the yeast on top. Add honey, stir to blend and then add the all-purpose or bread flour. Mix well and set aside for 30 minutes.
- Remove the rosemary and garlic from the oil. Discard the rosemary and coarsely chop the garlic. Add half of the scented olive oil and the salt to the yeast sponge, stir and then add the whole wheat flour. Stir well for 2 minutes (the dough will be quite sticky). Cover with a damp cloth and set to rise in a warm, draft-free place for 45 minutes.
- Coat a cookie sheet with cooking spray. Oil your hands with the remaining oil and lightly shape the dough into a ball. Place it on the prepared cookie sheet and press to form a half-inch-thick oval, about 12 inches wide and 14 inches long. Sprinkle the cheese evenly over the top, followed by the garlic and chopped fresh rosemary. Let rise for 30 minutes.
- Bake in a preheated 400-degree oven until lightly browned, for about 20 minutes.