Whole Wheat Focaccia...for #Breaking Bread
Linking to: Full Plate Thursday @ Miz Helen's Country Cottage
baked this delicious and healthy whole wheat focaccia, Lora formed the group Breaking Bread Society with her friends Shulie, from Food Wanderings and Marnely from Cooking with Books. What a fun baking with yeast ventures! I'm proud and happy to link it to the
#Breaking Bread to Lora (daughter) @Cake Duchess who is this month's hostess.
extra virgin olive oil, bake to a crispy-crunchy top, and a soft delicious texture on the inside!
As you know, focaccia is associate with Liguria, Italy and its capital city of Genoa. There are many ways to top focaccia, as there are to top pizza...but because focaccia takes (to bake than pizza, it is important to follow the topping guidelines to protect against burning.
adapted from;Whole Grain Breads by: Peter Reinhart
4 cups (510g.) whole wheat flour (I used King Arthur)
1 1/4 teaspoons salt (I used 1 1/2)
1 1/4 teaspoons (4 g.) instant yeast (I used 1 envelope)
2 cups +2 Tbsp. (482 g) water. at room temperature
1 1/1 teaspoons honey, or agave nectar or brown sugar
(I used 2 teaspoons dark brown sugar)
1 1/2 Tbsp. olive oil (I used 2 teaspoons)
extra whole wheat flour for adjustments
If using the stand mixer, use the paddle attachment.
Place all of the ingredients except the extra flour and the olive oil in the mixing bowl of your mixer, on low speed for 2 minutes. With the machine off, drizzle the olive oil over the dough for another 30 seconds.
Turn of mixer and let the dough rest for 5 minutes. Mix again, on medium speed for another 30 seconds. The dough will be smoother and stronger, but it will be sticky. If it is too wet and not enough structure, add a little flour.
In an oil lined glass bowl place the dough ball, turn over to get it oiled on the opposite side, cover with plastic wrap and a clean dish towel, and let it rise double for about 1 hr.- 1 1/2 hrs.
dishtowel, and let it rest for another 30-35 minutes.
In a small bowl, pour about 1/2 of olive oil, and brush lightly with a pastry brush, making sure you fill the indentation, and you can add some fresh rosemary right into the holes. You can sprinkle coarse salt over the top, and also add the walnut-onion mixture into the indentations.
not to burn the topping. (If any burns a little bit, you can just scrape the charred layers off. I added too much topping, but you don't have to!)
Superb! Whole Wheat Focaccia that is amazingly healthy, and delicious. Using my method, I promise you will not go wrong!