Whole-Wheat Focaccia

Title:
Whole-Wheat Focaccia

Yield:
6 Servings

Categories:
Breads/,
Fat




Ingredients:





   1/2 ts Honey


     1 c  Warm water; (scant)


     1 pk Active dry yeast


   3/4 c  Whole-wheat flour


     2 c  All-purpose flour


   1/2 c  White cornmeal


   1/2 ts Salt


     1 tb Olive oil


          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" 
on


 Apr 10, 1998