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

 
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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

Trans-fat Free, Good source of fiber
 

Ingredients

Basic sponge:
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
*

Directions

Packed with flavor.

To make the dough.
Cube the mozzarella cheese.

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.

water,
yeast, salt,
In a large,
and rosemary leaves.

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.

Combine flours and add to sponge mixture,
until supple, elastic and sticking slightly to work bowl, about 5 minutes,

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.

Dough should be very sticky, almost wet.
Take the dough out, oil inside.

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.

To bake:
Divide dough in half.

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.

under medium low heat for about 10 minutes to develop the flavor.
Brush garlic infused oil over surface of each focaccia, dividing evenly.

Scatter sun-dried tomatoes and cheese cubes evenly on top. Season to taste with salt and crushed hot red pepper.

Scatter cheese cubes evenly on top.
and sun-dried tomatoes.

If baking 1 focaccia at a time, refrigerate unbaked loaf until after first is baked.

Bake on lower rack of 425-degree oven until lightly browned on edge, about 18 to 20 minutes. Cut into wedges. Serve warm.

Cut into wedges. Serve warm.

Makes 2 (12-inch- diameter) focaccia pizzas.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 37446% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 1170mg 49%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 16%
Sugars g
Protein 32g
Vitamin A 3% Vitamin C 11%
Calcium 33% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

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