Rosemary Walnut Wheat Focaccia
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Rosemary Walnut Wheat Focaccia
Rosemary Walnut Wheat Focaccia
3/4 cup warm water
1 tsp. sugar
1 (0.25- oz.) package Fleishmann's Active Dry Yeast
1 cup King Arthur White All Purpose Flour
2- tbsp. extra virgin olive oil
1/2 tsp. salt
2 cups King Arthur White Wheat Flour divided
1/2 tbsp. 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

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, 2 tbsp. 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. olive oil. Press rosemary into dough: sprinkle with cheese and 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.

Nutritional Information:
(based on 9): 180 calories, 7 g protein, 6 g total fat(1 g sat., 0 g trans), 25 g carbohydrate, 2 g fiber, 0 g sugar, 5 mg cholesterol, 380 mg sodium, 4 points