Whole Wheat Rosemary, Garlic & Sun-dried Tomato Focaccia Pizza

Name: Whole Wheat Rosemary, Garlic and Sun-dried Tomato Focaccia Pizza
Total time: P1D1H
Yield: 6
Cuisine: Italian
Ingredients: yeast, active dry; water; flour; water; yeast, active dry; salt; honey; olive oil; rosemary leaves; whole-wheat flour; bread flour; vegetable oil; olive oil; garlic; mozzarella cheese; sundried tomatoes; salt; red pepper flakes

Whole Wheat Rosemary, Garlic and Sun-dried Tomato Focaccia Pizza

A rosemary foccacia is baked in a pizza pan, brushed with garlic-infused olive oil, topped with roasted garlic, sun-dried tomatoes and chunks mozzarella cheese. Loaded with delicious goodness and packed with flavor.

Yield

6 servings

Prep

20 min

Cook

20 min

Ready

9 hrs

Ingredients

Amount	Measure	Ingredient	Features
Basic sponge
⅛	teaspoon	yeast, active dry
¼	cup	water
3	tablespoons	all-purpose flour
Dough
½	cup	water plus 1 tablespoon, cold
1	teaspoon	yeast, active dry
1 ¾	teaspoons	salt
1	tablespoon	honey
2	tablespoons	olive oil
1	tablespoon	rosemary leaves fresh, or 2 teaspoons dried
1	cup	whole-wheat flour
½	cup	bread flour or all-purpose flour
		vegetable oil and cornmeal for baking pans	*
3	tablespoons	olive oil
10	cloves	garlic or as needed, thinly sliced, large clove
1 ½	cups	mozzarella cheese cubed	*
½	cup	sundried tomatoes julienned
		salt	*
		red pepper flakes crushed	*

Trans-fat Free, Good source of fiber

Directions

Packed with flavor.

To make Basic Sponge:

In a small mixing bowl, sprinkle the yeast over the water. Let the bowl sit for a few minutes to let the water absorb the yeast.

With a wooden spoon, stir in the flour until all of the ingredients are mixed. Cover the bowl tightly with a sheet of plastic wrap.

Set the bowl at room temperature about 70 degrees until the sponge becomes bubbly and thick, 12 to 24 hours.

To make Basic Sponge:

To make the dough:

In a large bowl with an electric mixer, mix Basic Sponge with water, yeast, salt, honey, olive oil and rosemary until blended.

Combine flours and add to sponge mixture, ¼ cup at a time, blend to incorporate each addition.

Then knead dough until supple, elastic and sticking slightly to work bowl, about 5 minutes, adding more water or flour by tablespoon, if dough is either too dry or too wet.

Dough should be very sticky, almost wet. Take the dough out, oil inside of the bowl very well. Return the dough to the bowl, turn it once to make sure the dough is all covered with oil.

Cover with damp kitchen towel. Let dough rise in warm spot until doubled, about 1 hour. Can be refrigerated overnight once punched down.

Cover with damp kitchen towel.

To bake:

Oil round pizza pans, preferably black steel. Sprinkle with corn meal. Divide dough in half. Gently stretch each into about 12-inch diameter round. Transfer to pans. Dimple dough with fingers.

Heat olive oil with garlic in a small saucepan under medium low heat for about 10 minutes to develop the flavor. Brush over surface of each focaccia, dividing evenly.