Whole Wheat Focaccia
|Granulated sugar||5 Milliliter (1 Teaspoon)|
|Warm water||250 Milliliter (1 Cup)|
|Dry yeast||1 Tablespoon|
|All purpose flour||375 Milliliter (1.5 Cups, More Or Less As Necessary)|
|Whole wheat flour||250 Milliliter (1 Cup)|
|Salt||2 Milliliter (0.5 Teaspoon)|
|Chopped black olives||45 Milliliter, well drained (3 Tablespoon)|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Chopped fresh rosemary/1 teaspoon/5 milliliter dried||25 Milliliter (2 Tablespoon)|
|Coarse salt||5 Milliliter (1 Teaspoon)|
In small bowl, dissolve sugar in 3/4 cup/175 ml warm water.
Sprinkle yeast over top and allow to rest for 10 minutes.
Mixture should bubble up and double in volume.
Meanwhile, in large bowl, combine 1 cup/250 mL all-purpose flour, whole wheat flour and salt.
When yeast has bubbled up, stir it down and add remaining 1/4 cup/50 mL warm water.
Add yeast mixture to large bowl and mix into a dough.
Add more flour until you have a dough that is soft but not sticky.
Knead dough for 10 minutes by hand, 5 minutes in heavy-duty mixer fitted with dough hook or 1 minute in food processor.
Place dough in oiled bowl and turn to coal: with oil all over.
Cover with oiled plastic wrap and allow to rise in warm spot for about 1 hour.
Dough should double in volume.
Punch dough down and knead in olives.
Divide dough into two equal portions and form into balls.
Roll each ball into 9-inch/23 cm circle.
Place circles on oiled baking sheet.
Make lots of indentations in surface of dough with your fingers.
Brush with olive oil and sprinkle with rosemary and coarse salt.
Allow to rise for 5 to 10 minutes.
Bake on bottom shelf of preheated 425Â°F/220Â°C oven for 15 to 20 minutes, or until crust is crisp and brown.