Herbed Focaccia

Serves: 5
Total Calories: 498
Yield: 2 (11-inch) focaccia (12 pieces each)


2 cups lukewarm water
2 tablespoons liquid granulated sweetener
2 teaspoons active dry yeast
2 cups unbleached flour
1 teaspoon salt
2 cups whole wheat flour
1 cup unbleached flour
2 tablespoons olive oil
3 tablespoons crushed garlic
2 teaspoons crushed rosemary
1 teaspoon dried basil


In a medium mixing bowl, make a sponge of the water, liquid sweetener, yeast, and flour by mixing them together and letting them set until bubbly, about 10 minutes.

Add the salt and flours to the bowl, and stir with a spoon until the dough is stiff enough to place on a lightly floured counter. Knead until smooth and satiny. Divide the dough into 2 pieces, and press each piece into a circle about ¹?? inch thick and 11 inches in diameter. Place on a cookie sheet that has been sprinkled with cornmeal to prevent sticking.

Spread 1 Tbsp olive oil over the top of each round bread with your fingers. Mix the garlic, rosemary, and basil together with a fork, and sprinkle over the entire top of the breads. Preheat the oven to 350°F. Let the focaccia rise for 10-15 minutes while the oven is preheating. Bake for 20 minutes until the focaccia is golden brown on the bottom and still soft in the center. Cut into wedges and serve warm.

Nutritional Facts:

Serves: 5
Total Calories: 498
Calories from Fat: 48

This Herbed Focaccia recipe is from the Soup's On! Cookbook. Download this Cookbook today.

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