Rosemary Walnut Wheat Focaccia

Something Extra

Recipe Theme


Recipe Center

Rosemary Walnut Wheat Focaccia
Rosemary Walnut Wheat Focaccia
3/4 cup warm water
1 tsp. sugar
1 (0.28- oz.) package Rapunzel Organic RIZE Active Dry Yeast
1 cup King Arthur White All Purpose Flour
2 tbsp. Napa Valley Naturals Organic Extra Virgin Olive Oil
1/2 tsp. salt
2 cups King Arthur White Wheat Flour divided
1/2 tbsp. Napa Valley Naturals Organic Extra Virgin Olive Oil
2 tbsp. tiny rosemary sprigs
1/3 cup shredded Parmesan cheese
1/4 cup chopped walnuts
Sea salt
Prep: 35 minutes Cook: 20 minutes Rise: 2 hours, 10 minutes Makes: 8 to 10 servings
To prepare pizza dough:
1. Place water and sugar in a large mixer bowl. Sprinkle yeast over top and let stand for 5 minutes or until yeast begins to foam. 
2. Add white flour, olive oil and salt; mix until a smooth batter forms. Stir in white wheat flour to form a soft dough. Knead for 10 minutes on a lightly floured board until smooth and elastic.
3. Pour a small amount of oil into a large bowl; add dough and turn once to coat with oil. Cover and let rise in a warm place for 1½ hours or until doubled in bulk.
4. Press into a 10x12-inch rectangle on a lightly oiled baking sheet. Place in a warm spot to rise for about 20 minutes more.
5. Press with your fingers to make deep indentations, then drizzle with 1/2 tbsp. Napa Valley Naturals Organic Olive Oil. Press 2 tbsp. tiny rosemary sprigs into dough: sprinkle with 1/3 cup shredded Parmesan cheese and 1/4 cup chopped walnuts. Sprinkle lightly with sea salt.
6. Bake at 425°F for 20 minutes or until dough is puffed and lightly browned. Cut into 2-inch squares. 
Omit rosemary and walnuts and substitute 1/3 cup Terra Chef's Red Pepper, Vegetable or Caramelized Onion Tapas. Sprinkle with cheese and bake as indicated above.
Wine Suggestion

Bookmark and Share

Comments   To add your comments, please log in.