Whole Wheat Focaccia topped with Sun-Dried Tomatoes and Parmesan

Whole Wheat Focaccia 

topped with Sun-Dried Tomatoes and Parmesan

Bread Ingredients: 1 package dry yeast 1/8 teaspoon sugar 1/3 cup warm water 1 cup whole wheat flour 3 cups all-purpose flour 1 teaspoon salt 1 cup cold water 4 tablespoons olive oil

Toppings: 2 tablespoons, olive oil Sundried tomatoes, sliced ¼ cup Parmesan, freshly grated 1 tablespoon course salt Freshly ground pepper

Directions:

Stir yeast and sugar into warm water in a 2-cup measuring cup; let stand until foamy, about 3-5 min.

Place flour and salt into the base bowl of the food processor (with the dough blade inserted.)  Process for 20 seconds, until combined.

Add cold water and 2 tablespoons oil to yeast mixture. 

With machine running, pour liquid through feed tube in a steady stream as fast as flour absorbs it, (about 35 seconds.)

Once dough pulls away from the sides, process until dough is well kneaded, about 40 seconds.

Place dough in an oiled bowl. Turn to coat the entire ball with oil, so it doesn’t form a skin. Cover with plastic wrap or damp towel and let rise in a warm place (about 45 minutes.)

Preheat oven to 450 degrees F.

Coat a sheet pan with a little olive oil. Once the dough is doubled and domed, turn it onto a floured counter. Roll and stretch the dough into an oblong shape, about ½ inch thick. 

Lay the flatened dough on the pan cover with plastic wrap. Let rest 15 minutes.

(note: make sure not to roll too thin. This is what give the fluffiness to the bread.)

Uncover the dough and dimple with your fingers. 

Brush the surface with more olive oil then add tomatoes, cheese, salt, and pepper.

Bake on bottom rack for 15-25 minutes. Golden and Crispy.  Cool slightly on a wire rack. Serve warm.