Harvest Garlic: Garlic-Rosemary Focaccia

| October/November 2011

  • Photo by Howard Lee Puckett

The whole-wheat flour and flax seed meal in this focaccia not only make a healthier recipe, but also one that’s full of flavor. I find that focaccia is best enjoyed warm from the oven, but can also be frozen (though there usually isn’t any left to freeze in my household). MAKES 1 LARGE FOCACCIA

• 1 (1⁄4-ounce) package active dry yeast
• 1 teaspoon sugar
• 1 1⁄2 cups warm water (110 to 115 degrees)
• 3 cups unbleached flour, divided
• 3⁄4 cup whole-wheat flour
• 1⁄4 cup flax seed meal
• 3 garlic cloves, minced
• 2 teaspoons dried minced rosemary, or 2 tablespoons fresh minced rosemary, divided
• 1 1⁄2 teaspoons sea salt, divided
• 1⁄2 cup extra virgin olive oil, divided
• Olive oil cooking spray
• 1⁄4 cup shaved Pecorino Romano or Asiago cheese*
Roasted Garlic (See recipe here.)

1. In a small bowl, combine yeast, sugar and warm water until dissolved. Set aside and allow yeast mixture to stand for 10 minutes.

2. In a large bowl, mix together 1 1⁄2 cups unbleached flour along with whole-wheat flour, flax seed meal, garlic, half of the rosemary and 1 teaspoon sea salt. Make a well in the center and stir in yeast mixture along with 1⁄4 cup olive oil. Slowly start adding an additional 1 cup of unbleached flour while mixing on low speed until soft ball forms.

3. Knead dough on lightly floured surface working in remaining 1⁄2 cup unbleached flour as needed—until dough becomes smooth and elastic, about 5 to 8 minutes.

4. Coat the bowl used to mix dough with olive oil cooking spray. Place ball of dough back into bowl and turn once to coat with oil. Cover bowl with a slightly damp kitchen towel and set in warm place to rise for about 1 hour, or until nearly doubled in size.

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