Quickie Whole Wheat Focaccia

This is not the proper way to make focaccia.  But, guess what?

It’s still divine.

You’ll want to try this one.  You won’t be sorry.

Quickie Whole Wheat Focaccia
makes 1 9×13 inch rectangle

2 teaspoons yeast
1 1/2 cups milk, warm
2 Tablespoons sugar

Proof in a glass bowl for 15-20 minutes.

1 1/2 cups bread flour
1 1/2 – 2 cups whole wheat flour
1/2 teaspoon fine sea salt
2 Tablespoons sugar
2 Tablespoons olive oil

fresh rosemary, finely minced
baby mint leaves, whole
pretzel salt, if desired
olive oil, as needed

Pour proofed yeast into 575 watt Kitchen Aid mixing bowl.  (Use smaller Kitchen Aid or lower wattage mixers at your own risk.)  Add bread flour, 1 1/2 cups whole wheat flour, sea salt, sugar and olive oil.  Knead on setting two to combine.  Add additional whole wheat flour, if needed.  Continue kneading for approximately 5 minutes or until a sticky ball forms.

Oil 9×13 inch baking dish with your (clean) fingers.  Place dough in baking dish and begin to press flat.  Let rest for 10 minutes, then continue pressing dough to fill the baking dish.  Very lightly drizzle with olive oil.  Using your fingers, spread over the surface of the dough.  Use just enough olive oil to coat the dough.  Let rise for 45 minutes.

Preheat oven to 400 degrees F.

Dimple dough with your fingers.  Sprinkle top with minced rosemary, mint, and pretzel salt.  Drizzle with olive oil.  Set aside until oven preheats to 400 degrees F.

Bake at 400 degrees F for 20-25 minutes.

For a quick and delicious meal, top a warm square with a fried egg.