Half whole wheat focaccia
Very light and soft focaccia bread. I synthesized this from a few different recipes I found on-line.
|1 1/4 cups||warm water|
|3-4 Tbsp||extra virgin olive oil|
|1 tsp||fresh lemon juice|
|1 1/2 cups||whole wheat flour|
|1 1/2 cups||bread wheat flour|
|1-2 tsp||dried rosemary|
|1 tsp||dried thyme|
|1 packet||active dry yeast|
Put everything in bread machine in order shown. Use dough setting.
When done, put a small amount of olive oil in a large bowl.
Put dough in bowl and roll to coat with oil.
Cover bowl with plastic wrap and place in fridge for a few hours (longer is better).
Oil a baking sheet and spread dough evenly on it to a 1/2 - 1 inch thickness.
Sprinkle lightly with garlic powder, coarse salt, pepper, and grated Parmesan cheese (or your favorite other topping).
Let rise in a warm place for 20-30 minutes (turned-off oven with a bowl of hot water is good).
Bake at 350 for 20-25 minutes.
Cool a few minutes.