 |
| recipe adapted from epicureanmom.com's Roasted Garlic and Rosemary Focaccia |
Roasted Garlic and Rosemary Whole Wheat Focaccia Ingredients:
3/4 cup whole garlic cloves, peeled
1/4 cup olive oil plus 5 tablespoons
4 1/2 cups whole wheat bread flour
2 teaspoons fine sea salt
1/4 cup honey
1/4 cup fresh rosemary, chopped
1 package (2 1/4 teaspoons) active dry yeast
2 cups warm water, divided
Kosher salt, for garnish
olive oil, for panning
To make the roasted garlic:
Preheat oven to 300 degrees.
In a small mixing bowl, toss the garlic cloves with 2 tablespoons of olive oil and spread onto a baking sheet. Roast until soft and golden brown, about 15 minutes. Check and stir every 5-8 minutes. Remove and let cool. Puree half of the roasted garlic in a food processor, adding the remaining 3 tablespoons of olive oil to make a paste. Chop the other half of roasted garlic and set aside.
For dough:
In the bowl of a standing mixer, combine flour, salt, honey, roasted garlic paste, chopped roasted garlic and chopped rosemary.
In a small bowl, whisk the yeast with 1/2 cup warm water until dissolved. Add to the flour mixture. Using the dough hook attachment, mix the dough on slow speed. Slowly add the remaining 1 1/2c. warm water until dough almost comes together. Add 1/4 c. olive oil, and mix until dough forms into a ball. Scrape out dough onto a lightly floured surface. Knead dough just enough to form a ball and place into a large, lightly oiled bowl. Cover and let rise in a warm area until doubled in size, about 45 minutes-1 hour.
Line a baking sheet with parchment paper and lightly coat with olive oil. Press the dough into a rectangle, about 3/4-inch thick. Using your fingertips, press dents all over the dough (this gives focaccia it's classic look.) Let the dough rise for another 45 minutes-1 hour, or until the dough almost doubles size.
Preheat oven to 350 degrees.
Just before baking sprinkle dough with kosher salt. Bake for 20-25 minutes, or until light golden brown. Be sure to rotate pan halfway through the baking process. Remove and let cool on a wire rack.
Preheat oven to 300 degrees.
In a small mixing bowl, toss the garlic cloves with 2 tablespoons of olive oil and spread onto a baking sheet. Roast until soft and golden brown, about 15 minutes. Check and stir every 5-8 minutes. Remove and let cool. Puree half of the roasted garlic in a food processor, adding the remaining 3 tablespoons of olive oil to make a paste. Chop the other half of roasted garlic and set aside.
For dough:
In the bowl of a standing mixer, combine flour, salt, honey, roasted garlic paste, chopped roasted garlic and chopped rosemary.
In a small bowl, whisk the yeast with 1/2 cup warm water until dissolved. Add to the flour mixture. Using the dough hook attachment, mix the dough on slow speed. Slowly add the remaining 1 1/2c. warm water until dough almost comes together. Add 1/4 c. olive oil, and mix until dough forms into a ball. Scrape out dough onto a lightly floured surface. Knead dough just enough to form a ball and place into a large, lightly oiled bowl. Cover and let rise in a warm area until doubled in size, about 45 minutes-1 hour.
Line a baking sheet with parchment paper and lightly coat with olive oil. Press the dough into a rectangle, about 3/4-inch thick. Using your fingertips, press dents all over the dough (this gives focaccia it's classic look.) Let the dough rise for another 45 minutes-1 hour, or until the dough almost doubles size.
Preheat oven to 350 degrees.
Just before baking sprinkle dough with kosher salt. Bake for 20-25 minutes, or until light golden brown. Be sure to rotate pan halfway through the baking process. Remove and let cool on a wire rack.
For added flavor, combine olive oil and balsamic vinegar in a small bowl. Use as a dipping sauce with the focaccia.
No comments:
Post a Comment