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Focaccia

Source of Recipe

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List of Ingredients

Dough
1/4 cup whole-wheat flour
3 1/2 cups all-purpose flour, plus additional for sprinkling
2 teaspoons (1/4 oz) frest yeast
2 teaspoons kosher salt
2 teaspoons sugar
2 teaspoons extra-virgin olive oil
1 2/3 cups lukewarm water
1 to 2 tablespoons stone-ground yellow cornmeal, for sprinkling
Topping
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
3/4 teaspoon garlic powder
1/4 cup freshly grated Parmesan cheese



Recipe

Place the flours, yeast, salt and sugar in a mixer fitted with a
dough hook. While the mixer is running, gradually add the oil and
water. Knead on low sped until the dough is firm and smooth, about 10
minutes

Divide the dough into four balls, about 7 1/2 ounces each. Line two
cookie sheets with parchment paper. Place two balls on a sheet and
cover with a damp towel and let rise in a warm spot until doubled in
bulk, about 1 to 2 hours, depending on how warm your kitchen is. (If
it is warm, it will take less time.)

To prepare each focaccia: Place a ball of dough on a lightly floured
surface and punch down with your finger tips until the surface is well
dimpled.

Drizzle the surface of the dough with the oil and evenly distribute
the salt, Parmesan cheese and herbs. Sprinkle the bottom with the
cornmeal,
place the focaccia in the oven, and bake until it is golden brown,
about 15 to 20 minutes.

Serve immediately.

Serves 4.