Name: Rosemary Focaccia
Prep time: 1 h 45 min
Cook time: 30 min
Total time: 2 h 15 min
Yield: 12 servings
Ingredients: 2 cups low-fat or skim milk; 1 packet of active dry yeast (2 ¼teaspoons); 1 ¾ cups whole wheat flour; 1 ½ cups all purpose flour; 2 teaspoons salt; 2 tablespoons olive oil; 1 tablespoon rosemary or other Italian herbs (chopped); ½ teaspoon cracked black pepper

AuthorGarden KitchenCategoryDinner, Featured, Grains, Lunch, Sides, Snacks, Winter

Yields12 Servings

Prep Time1 hr 45 minsCook Time30 minsTotal Time2 hrs 15 mins

2 cups low-fat or skim milk

1 packet of active dry yeast (2 ¼teaspoons)

1 ¾ cups whole wheat flour

1 ½ cups all purpose flour

2 teaspoons salt

2 tablespoons olive oil

1 tablespoon rosemary or other Italian herbs (chopped)

½ teaspoon cracked black pepper

Wash hands with soap and warm water.

Preheat oven to 400°F.

Heat milk until warm, about 100°F. Pour into a large bowl.

Sprinkle yeast over milk. Stir to combine. Set aside for 5 minutes until bubbly.

Stir flour, salt, and olive oil into milk until a thick dough is formed. Stir about 100 times.

Cover and put in a warm place for 60 minutes, until doubled in size.

Punch down dough and turn out onto a greased baking sheet. Press flat.

Allow to rise for another 20 minutes.

Generously grease hands and press fingertips into top of dough, sprinkle with herbs and cracked pepper.

Place into oven for about 25-30 minutes until golden.

Serve warm or at room temperature.

Ingredients