Rosemary-Tomato Focaccia
List of Ingredients
3/4 cup milk
1 tablespoon olive oil
1 1/2 cups whole wheat flour
1/2 cup bread flour
1/4 cup cornmeal
2 tablespoons snipped oil-packed dried tomatoes, drained
1 teaspoon dried oregano, crushed
1 teaspoon active dry yeast
1/2 teaspoon salt
2 tablespoons olive oil
1 clove garlic, minced
1/4 cup grated Parmesan cheese
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary Recipe
Add milk, the 1 tablespoon olive oil, whole wheat and bread flours, cornmeal, dried tomatoes, oregano, yeast, and salt to the bread machine pan according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine. Cover and let dough rest for 10 minutes.
Grease an 11-or13-inch pizza pan. Pat or roll dough into an 11-inch circle. Cover and let rise in a warm place for 30 to 40 minutes or until nearly double. With two fingers, poke holes all over dough. Combine the 2 tablespoons olive oil and garlic; drizzle over dough. Sprinkle with Parmesan cheese and rosemary. Bake in a 400 degree oven for 25 to 30 minutes or until golden brown. Cool on a wire rack. Cut into wedges. Serve warm or cool. Makes 8 servings.
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