Garlic-Rosemary Focaccia

Serves: 5
Total Calories: 299
Yield: 1 Flat Loaf


1 1/2 cups plus 2 tablespoons whole wheat flour
1 cup water
1/4 cup vital* wheat gluten
2 tablespoons olive oil
1 tablespoon dry active yeast
1 tablespoon raw sugar
1/2 teaspoon sea salt
12 cloves garlic pressed
2 tablespoons olive oil
1 tablespoon finely minced fresh rosemary
1/2 teaspoon sea salt


1. Place all the dough ingredients in a bread machine and process until the dough has risen once. If you do not have a bread machine, mix together all the dough ingredients in a large bowl and knead by hand for at least 10 minutes. Cover the bowl with a towel and let the dough rise for about 1 hour in a warm place.

2. When the dough has doubled in bulk, remove it from the machine and flatten it onto an oiled 11-x-16-inch cookie sheet. It is not necessary for the dough to completely cover the cookie sheet.

3. In a small bowl, mix together the topping ingredients and spread over the dough. Let the dough rise, uncovered or lightly covered with a damp dish towel, for about 30 minutes in a warm place.

4. Place the dough in a cold oven, then turn the heat to 350°F and bake for 10 minutes, or until golden brown on the top and bottom.

5. Cut into squares and serve warm. Leftover slices can be frozen; to reheat, let thaw, then toast briefly.

*Vital wheat gluten is a wonderful addition to whole-grain breads because it helps them rise and attain a pleasingly light texture. It can be purchased at natural food stores.

Nutritional Facts:

Serves: 5
Total Calories: 299
Calories from Fat: 100

This Garlic-Rosemary Focaccia recipe is from the For the Love of Garlic Cookbook. Download this Cookbook today.

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