Garlic Whole Wheat Focaccia
Be the hit of the party serving a bread basket filled with this tender Garlic Focaccia. It’s soft and fluffy, yet redolent in garlic and the bit of sea salt.
focaccia, garlic focaccia, whole wheat focaccia
active dry yeast
unbleached, all-purpose flour
whole wheat flour
To Make the Dough with a Stand Mixer:
Pour the warm water into the mixer bowl and sprinkle the yeast over the top. Allow the yeast to proof for five minutes.
Add 2 tablespoons oil, the flours, 1 1/2 teaspoons salt, garlic powder, and oregano. Knead with the dough hook, until a smooth dough ball forms.
Remove the dough to a greased bowl and cover. Let rise until doubled in bulk, about one hour.
To Make the Dough in a Bread Machine:
Assemble the ingredients (EXCEPT the 1/4 cup olive oil and coarse salt) in the pan of your bread machine according to the manufacturer’s recommendations. Set for “dough.”
To Make the Dough by Hand:
Pour the warm water into a mixing bowl and sprinkle the yeast over the top. Allow the yeast to proof for five minutes.
Stir in the 2 tablespoons oil, the flours, 1 1/2 teaspoons salt, garlic powder, and oregano. Knead with your hands, until a smooth dough ball forms.
Place the dough in a greased bowl and let rise until doubled in bulk, about one hour.
When the Dough is ready:
Prepare the pan by lining a rimmed sheet pan with parchment paper and pour 2 Tablespoons olive oil over the surface of the parchment.
Turn the dough out onto the prepared sheet. Flip it over so that both sides are “oiled.” Spread the dough in pan, poking and stretching it to get it to cover the pan.
Set the pan on a wire rack. Cover loosely with plastic wrap and allow to rise, at least 30 minutes, but more if possible.
About 30 minutes before baking, preheat the oven to 450°. Remove the plastic wrap and drizzle the remaining olive oil over the top.
Sprinkle with the coarse salt and bake for 15 minutes, or until golden brown.
Enjoy immediately or wrap the cooled bread in foil and freeze for longer storage.
Nutritional values are approximate, based on 1/12 the recipe.
Recipe courtesy of Jessica Fisher, Good Cheap Eats