Vegetarian, Low-Fat Sandwich Focaccia With Rosemary

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Vegetarian, Low-Fat Sandwich Focaccia With Rosemary

 

Recipe By :Madison's Vegetarian Cooking for Everyone

Serving Size : 12 Preparation Time :0:00

Categories : Breads

Amount Measure Ingredient -- Preparation Method

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2 1/4 teaspoons active dry yeast (1 envelope)

1 teaspoon sugar

3 tablespoons fruity olive oil

plus extra for the top

1 1/2 teaspoons salt

1 tablespoon finely minced rosemary -- up to 2

1 cup whole-wheat flour

5 cups all-purpose or bread flour

Cornmeal

 

This focaccia is thick enough to slice in half for sandwiches, or it can be

served as bread, cut into squares or rectangles. Add any of the toppings

used for focaccia--sauteed onions, fennel seeds, crumbled Gorgonzola.

Stir the yeast into 2 cups warm water with the sugar in a mixing howl and

set aside until foamy, about 10 minutes. Meanwhile oil a bowl for the

dough.

In a larger mixing bowl, mix the water with the yeast, stir in the olive

oil, salt, rosemary, and whole-wheat flour. Gradually add the remaining

flour until it's too heavy to work, then turn out the dough and knead until

smooth. Place it in the oiled bowl, turn it once, then cover and let rise

until doubled in hulk, about 1 1/4 hours.

Lightly dust a counter with flour. Lightly oil a sheet pan and dust it with

fine cornmeal. Roll out the dough to more or less fit the pan. Press it so

that the thickness is more or less even. Cover and let rise for another

hour or until tender to the touch. Preheat the oven to 400 F during the

last 15 minutes. Dimple the dough by poking it with your fingertips, then

brush it generously with olive oil. Bake in the bottom third of the oven

until nicely browned, about 30 minutes.

MAKES ONE 10- x 15-inch bread.

Calories...258...Fat...4 g...Protein...7 g...Carbs...48 g...Sodium...269

mg...Fiber...3 g.