Photo: Multi-Grain Focaccia with Herbs and Garlic Recipe
The word "focaccia" comes from the Latin word for "hearth" -- it was traditionally baked in the ashes of the fireplace. This particular focaccia is a savory whole-grain version and a perfectly indulgent way to get more grains into your diet.
Ingredients
Poolish (Pre-ferment):
- 1 cup whole wheat flour (4 1/2 ounces)
- 1/2 cup steel-cut oats, sometimes called Irish or Scotch oats (3 1/4 ounces)
- 3/4 cup water
- Pinch active dry yeast
Dough:
- 2 1//4 cups unbleached all-purpose flour, plus additional as needed (9 7/8 ounces)
- 3/4 cup whole wheat flour (3 1/2 ounce)
- 1/2 cup oat flour (1 3/4 ounce)
- 1/4 cup flaxseed meal (1 ounce)
- 2 1/4 teaspoons active dry yeast (1/4 ounce package)
- 2 teaspoons fine salt (3/4 ounce)
- 1 3/4 cups warm water (about 110 degrees F)
- 1⁄4 cup extra-virgin olive oil
- Cooking spray
Toppings:
- 6 cloves garlic, roughly chopped
- 2 sprigs fresh thyme leaves, chopped (about 2 teaspoons)
- 1 sprig fresh rosemary, chopped (about 2 teaspoons)
- 1/3 cup extra-virgin olive oil
- 1 tablespoon medium-coarse sea salt
- 3 ounces Parmigiano-Reggiano, shaved into large pieces
Directions
Equipment: 2 pans, either jelly roll, 1/4 sheet, or 9-inch square metal
To make the poolish: Whisk the whole wheat flour, steel-cut oats, water and yeast in medium bowl. Cover with plastic and set aside at room temperature for 12 hours or overnight.
To make the dough: Whisk the all-purpose, whole wheat, and oat flour, flaxseed, yeast, and salt in a large bowl. Make a well in the center and pour in the poolish, water, and olive oil. Stir the wet ingredients into the flour with a wooden spoon to make a very sticky loose dough. Cover with a kitchen towel and let stand for 30 minutes.
Turn the dough out of the bowl onto a well-floured work surface or prep mat. Coat your hands with flour and press dough into a 12 by 8-inch rectangle (long side towards you). Using a bench scraper, fold the dough as you would a business letter. (The dough is very wet and this may seem odd, but just move quickly with the scraper and fold 1 end of the dough over the other. Make sure you brush any raw flour from the surface of the dough before you fold over the second end). Spray with cooking spray and cover with a kitchen towel. Let stand 30 minutes.
Fold the dough again like a letter, and rest for another 30 minutes.
Preheat the oven to 425 degrees F. Divide the olive oil among 2 pans and swirl to coat the pan. Divide dough in half and transfer a piece to each pan, turn dough over to coat both sides with oil, then press dough evenly into the pans. Scatter the garlic, thyme, and rosemary over the top and press the toppings into the dough with your fingers. Sprinkle with sea salt and scatter the cheese on top. (See Cook's Note.)
Bake until golden brown, about 20 to 25 minutes. Slip focaccia from the pans and cool on a rack.
Cooks' Note: The focaccia dough can be tightly wrapped and refrigerated at this point for up to 3 days. Bring to room temperature for about 2 hours before baking.
Copyright 2007 Television Food Network, G.P. All rights reserved
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By ladyofoliveoil
Burton, Michigan
on January 13, 2013
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MMMMMM! And then while it was still warm we dipped it in Carothers' Olive Oil. Carothers' Olive Oil really is the est olive oil on the market. Spanish extra virgin of the highest quality. Dipping the bread in Carothers' was so yummy! I can not put a URL in this comment but Carothers' has a website and is easy to find! Check it out you will be pleased you did.
By tthirai_12709798
San Francisco, 43
on January 25, 2012
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I didn't really like this recipe. I thought it was too garlicky and, maybe when I heard the word 'focaccia', I was expecting something different. It didn't seem worth the amount of time it took to make this.
By layne.adams108_...
san jose, CA
on September 07, 2008
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This recipe was a little difficult, but it was worth all the effort! It makes enough for the whole family, and goes well with this recipe I found on veg.com for Quick rigatoni Primavera
* 3/4 cup each carrots, asparagus, squash and zucchini, julienned
* 3/4 cup sliced mushrooms
* 3/4 cup finely chopped fennel
* 3/4 cup finely chopped leek
* 3 cups uncooked rigatoni pasta
* 1/2 cup fresh basil, chopped
* 1/2 cup fresh parsely, chopped
* 2 cloves garlic, chopped
* 2 tbsp olive oil (or water
* salt and pepper to taste
Cook rigatoni according to directions. Drain well. Pre-heat oven to 475 degrees F. Mix herbs, salt and pepper, garlic and oil or water with vegetables in a shallow baking pan. Roast vegetable mixture for 5-7 minutes or until brown. If dry, add 2 more tbsp water and mix. Remove from oven and toss with pasta. Serve immediately.
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