Since we’re getting into fall, here’s a great foccaccia recipe. Other herbs than rosemary are excellent as well! This recipe is great with Mushroom and Rice Soup and a big, green salad.
2 tablespoon fresh or dried rosemary leaves
1 c boiling water
1 tablespoon dry yeast
1 teaspoon sugar
1 teaspoon salt
3 tablespoon olive or rosemary oil
1-1/4 c whole wheat flour
1/2 -1-1/2 c white bread flour
1 teaspoon coarse salt
3-4 fresh rosemary sprigs (opt)
Crush the rosemary leaves with a pestle or chop them finely. Pour the boiling water over the rosemary leaves in a large mixing bowl. Let the water cool to a temperature comfortable on the inside of the wrist. Add the yeast and sugar.
After about 5 minutes, when the yeast is bubbling, add the salt and one tablespoon of the olive oil. Stir in the whole wheat flour. Add only as much white bread flour as you need to make the dough pull away from the sides of the bowl.
Knead the dough for 5 to 10 minutes, until it is smooth and springy. As you knead the dough, add just enough flour to prevent sticking. The dough should remain rather soft.
Oil a large bowl. Place the dough in the bowl, turning it once to oil both sides. Cover the bowl with a damp cloth and set it aside in a warm place four about 1- 1-1/2 hours or until doubled in size.
Punch down the dough and knead it for a minute or two.
Oil a large baking sheet with olive oil. Stretch and pat the dough on the baking sheet to roughly form a 12 x 12 square (or small rounds for sandwiches if you prefer). Cover the pan and let the dough rise again for about 45 minutes.
Preheat the oven to 375. Make indentations with your fingertips about every 2 inches, dimpling the dough all over. Sprinkle with coarse salt over the top. Lightly press in fresh rosemary sprigs. Drizzle the dough with the remaining 2 tablespoon olive oil.
Bake for about 25 minutes or until golden. Serve warm, cut or in broken pieces.