Saturday, February 27, 2010

Whole Wheat Focaccia Bread

Let me just say, if I had to eat one thing for the rest of my life, I truly believe that it would be bread. Maybe it's because I'm Portuguese, maybe it just because I love carbs. Unfortunately carbs don't seem to love us back. White flour is evil. So why not try to have the bread, without having the guilt of white flour.

This recipe was so good that my family eat half in one night. This Focaccia bread is similar to pizza, only major difference is that focaccia bread tends to be thicker than pizza. I truly think this bread is a wonderful, and quick alternative to garlic bread. Lots of herbs and lots of flavor! I will for sure continue to make this recipe, and I hope you do to.

Inspired by Peter Reinhart's "Whole Grain Breads" cookbook.

Recipe Yield 1 focaccia


2 3/4 cups whole wheat flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
4-6 large cloves of garlic minced (if you have a garlic press this would be great)
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
3 tablespoons olive oil
1 tablespoon grated Parmesan cheese


In a large bowl, stir together the flour, sugar, yeast, and black pepper. Mix in the vegetable oil and water. (This is best done in a stand mixer with the dough hook.)

When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic.

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.

Cover with a damp cloth, and let rise in a warm place for 20 minutes.

Preheat oven to 450 degrees.

Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil.

Sprinkle with salt,garlic powder, oregano, basil,Parmesan, minced garlic, and cheese

Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

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