This focaccia is made into three small rounds rather than one large round so it may be cut into small pie-shpaed wedges for spreading or dipping as an appetizer. This recipe calls for whole wheat flour to increase the fiber content.
This recipe is part of the recipe for Roasted Eggplant Spread with Focaccia
Makes 10 servings (30 wedges)
|3/4||cup warm water (110° to 115°F)|
|1||teaspoon active dry yeast|
|1||tablespoon extra-virgin olive oil|
|1||teaspoon dried rosemary|
|1||cup all-purpose flour|
|1||cup whole wheat flour|
|Nonstick cooking spray|
- Pour water into large bowl. Dissolve sugar and yeast in water; let stand 10 minutes or until bubbly. Stir in oil, salt and rosemary. Add flours, 1/2 cup at a time, stirring until dough begins to pull away from side of bowl and forms ball.
- Turn dough onto lightly floured surface and knead 5 minutes or until dough is smooth and elastic, adding more flour if necessary. Place dough in bowl lightly sprayed with cooking spray; turn dough so all sides are coated. Cover with towel or plastic wrap; let rise in warm, draft-free place about 1 hour or until doubled in bulk.
- Turn dough onto lightly floured surface; knead 1 minute. Divide into 3 balls; roll each into 6-inch circle. Using fingertips, dimple surfaces of dough. Place on baking sheet sprayed with cooking spray; cover and let rise 30 minutes more.
- Preheat oven to 400°F. Spray tops of dough circles with cooking spray. Bake about 13 minutes or until golden brown. Remove from oven; cut each loaf into 10 wedges.
|Serving Size:||3 wedges (1/10 of total recipe)|
|Calories from Fat||15 %|
|Total Fat||2 g|
|Saturated Fat||<1 g|
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