Rosemary Walnut Wheat Focaccia


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Rosemary Walnut Wheat Focaccia
Rosemary Walnut Wheat Focaccia
Ingredients
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
Directions
 
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. 
 
Variation:
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

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