Whole Grain Rosemary Foccacia

I am seriously in love with this bread. Due to the whole wheat it is more of a dense bread but it has a lovely crisp outer shell when it comes out of the oven. The fresh herbs give this bread such a great flavor. This is definitely a must try for all of you bread buffs out there.

Recipe not mine

INGREDIENTS (makes 1 round loaf)

– 1 cup warm water (100-110 F)
– 1 Tbsp. sugar of choice (I used agave)
– 2 tsp. active dry yeast
– 1 tsp. salt (I didn’t add this)
– 2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
– 1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
– 1/4 tsp. freshly ground black pepper
– 2 Tbsp. extra virgin olive oil
– 1 1/2 cups white whole wheat flour
– 1/2 cup bread flour + extra for kneading

optional 2 tbsp chia seeds

– optional 1 cup oats

optional few leaves fresh basil, torn into pieces

Topping before baking:
– 1 egg, whisked + 1 Tbsp. water, for egg wash
– dried rosemary, for sprinkling

DIRECTIONS
1. In a large bowl, combine the warm water, sugar (agave), and yeast. Let sit 10 minutes to proof. Since I own a bread machine, I just plopped these three things into the bread machine and in a separate bowl, I combined the dry ingredients (fresh rosemary, fresh basil, additional seasonings, whole wheat flour, bread flour, chia seeds, oats).

2. once the yeast got nice and frothy, I added in the olive oil along with the dry ingredients and let the machine do the hard work. I let it knead the dough for a good 8 minutes before taking it out. Obviously if you don’t have a bread machine then you will have to do this part by hand.

3. after your bread is nice and kneaded, transfer it to a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour.

4. Once it’s done rising, transfer to a lightly greased cookie sheet. Form the dough into a nice round loaf then cover with a towel and let it rise another 45 minutes. Meanwhile, preheat the oven to 400 degrees F so it will be good to go once your dough is ready.

5. prepare your egg wash. right before popping your dough in the oven, brush the top of the bread with your egg wash then sprinkle dried rosemary.

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. Bake for about 20 minutes or until the top is golden brown and sounds hollow when tapped.

Enjoy with your favorite dipping oil, as a side for your dinner, or even by itself. Personally, I like to eat my bread just as it is. How do you enjoy your bread?

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11 thoughts on “Whole Grain Rosemary Foccacia

  1. Pingback: Trying To Eat More Nutritious Bread « newfoundlandtraveller

  2. Pingback: Amish Country Bread « The Homestead at Spring Creek

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