Monday, March 03, 2008

Whole Wheat Rosemary Focaccia

Whole Wheat Rosemary Focaccia
Adapted from The Bread Lover's Bread Machine Cookbook

Hands-on time: 5 minutes
Bread machine time: 1 hour 20 minutes
Resting time:1 hour
Baking time: 20-25 minutes
Cooling time: 15-20 minutes

Makes 1 loaf

Ingredients: Make sure you place the ingredients in the order given. This recipe is for a medium loaf which for my bread maker means 1½ lb (680g) loaf

2/3 cup warm water
1 cup warm milk
3 tbsp extra virgin olive oil
3 cups all purpose flour
1 cup whole wheat flour
2¼ tsp bread machine yeast

3-4 tbsp extra virgin olive oil for drizzling
1-2 tbsp fresh rosemary, chopped
1-2 tbsp good coarse sea salt ( I used Maldon) for sprinkling

1. Place all the ingredients except the topping – IN ORDER into the bread machine. Select Dough setting and press start. (My machine takes 1 hour 20 minutes). This dough is very sticky so when it’s ready to come out of the bread machine, just quickly tip it onto a prepared pan. Don't try to handle it too much, it will just coat your fingers like glue...that's how sticky it is.

2. While the bread machine is doing its thing, line a 15”x10” lipped baking sheet or jelly roll with lightly oiled parchment paper.

3.After turning the dough onto the parchment paper, use the heel of your hand to flatten and quickly spread the dough to fit the pan. Cover gently with oiled plastic wrap and let it rise at room temperature until doubled in bulk – about 1 hour.

4. Twenty minutes before baking, place a baking stone on the center rack of a cold oven and preheat to 450°F/230°C. Even though my oven preheats quickly, I leave the oven on for 20 minutes before lowering the heat to 425°F/220°C.

5. Using your fingertips or knuckles, gently dimple the dough all over the surface. Drizzle with olive oil, letting it pool in the dimples. Place the pan over the baking stone and bake for 15 minutes and sprinkle half the rosemary. Continue to bake for another 10-15 minutes or until golden brown.

6. Remove from the oven and sprinkle with the remaining rosemary and sea salt and let it cool for 10 minutes in the pan before sliding the focaccia onto a rack to continue cooling.

No comments: