Whole wheat, tomato and rosemary focaccia.

On the day of the “Great Blizzard” (that wasn’t), I made this Focaccia bread to go with the Lasagna soup.

Around here we love Focaccia, in fact we love homemade bread of any kind.  This one is so flavorful with the addition of herbs (oregano) and sun-dried tomatoes in the dough, and rosemary and olive oil brushed over the top before baking.  Add some garlic and parmesan cheese and Whoo-hoo, this is one fabulous bread.

I use my bread machine to make the dough, then once it has risen, take it out, roll it out thin on a pizza pan or baking stone and let it raise for about 30 minutes.  Indent the top all over with your fingers, then brush with olive oil and minced garlic,  Sprinkle with parmesan cheese and crushed rosemary.   It will bake up golden brown, crispy on the outside, and soft and doughy on the inside.

This bread is so easy to make and is a great accompaniment to soup or a salad.  The use of whole wheat flour makes it more healthy (because of the fiber), and cornmeal in the dough gives it a nice crunch.  We really like this bread.  I hope you will too.

WHOLE WHEAT, ROSEMARY, AND TOMATO FOCACCIA

Yield:   Makes a 1 pound bread

Ingredients:

• 3/4 cup milk ( fat-free is OK)
•  1 Tbsp. olive oil
• 1 1/2 cups whole wheat flour
• 1/2 cup bread flour
• 1/4 cup cornmeal
• 2 Tbsp. snipped, sun-dried tomatoes in oil
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1 tsp. active dry yeast or bread machine yeast

For the Topping:

• 2 Tbsp. olive oil
• 1 clove garlic, minced
• 1/4 cup parmesan cheese
• 2 tsp. snipped fresh rosemary OR 1/2 tsp. dried rosemary, crushed

Directions:

1.  In the container of a bread machine, layer in the ingredients, according to the manufacturer’s directions.  Select “dough” cycle.  When the cycle is completed, remove dough from machine.

2.  Spray a work surface lightly with oil, place the dough on it, and cover it.  Let rest for about 10 minutes.

Cover the dough and let it rest for 10 minutes.

3.  Preheat the oven to 400*F.  Grease an 11 to 13-inch pizza pan, or pizza stone.  Roll out the dough to fit the pan.  Cover and let rise in a warm place for 30 to 40 minutes or until nearly double in size.

Dough rolled out on a pizza stone.

4.  With 2 fingers, make indentations all over dough.  Combine  the 2 Tbsp olive oil and garlic; drizzle over the dough.  Sprinkle with parmesan cheese and rosemary.

Make indentations with your fingers all over the top.

Drizzle with olive oil and minced garlic.

Sprinkle with cheese and rosemary.

5.  Bake in a 400*F. oven for 25 to 30 minutes or until golden brown.  Cool on a wire rack.  Serve warm or cool.

SOURCE:   Bread Machine Bounty