rosemary focaccia from the bakery

This recipe serves:  15

1 piece rosemary focaccia
1. Put the yeast, sugar and the water in a mixing bowl and let stand until a foam develops on the surface, about 8 to 10 minutes.

2. Using an electric mixer fitted with a dough hook or a wooden spoon, stir in 2 tablespoons of olive oil, the whole wheat flour and salt. Add the all-purpose flour by the cupful until a smooth, slightly sticky dough is formed. Place the dough on a lightly floured work surface and knead by hand for 5 minutes.

3. Spray the inside of a clean bowl with a non-stick spray and place the dough in the bowl. Cover with plastic wrap and place a kitchen towel on top to keep the warmth inside the bowl. Let the dough rise at room temperature until it has tripled in size. This will take about 1 1/2 to 2 hours. Or let the dough rise slowly in the refrigerator over night.

Serving Size: 1 piece

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