ITALIAN WHOLE WHEAT FOCACCIA"This whole wheat version of the classic flat bread, focaccia (foh-CAH-chee-ah), includes sunflower seeds and fresh mushrooms. It is best when served warm from the oven."
1 1/2 cups whole wheat flour, divided use
1 to 1 1/2 cups all-purpose flour, divided use
1 teaspoon sugar
1/2 teaspoon salt
1 package fast-acting dry yeast
1 cup very warm water (120 to 130 degrees F)
5 tablespoons olive oil or vegetable oil, divided use
1 egg
1/2 cup fresh mushrooms, thinly sliced
3 tablespoons olive oil or oil
2 tablespoons shelled sunflower seeds
1 tablespoon grated Parmesan cheese
1 teaspoon dried thyme leaves
In large bowl, combine 1 cup whole wheat flour, 1/2 cup all purpose flour, sugar, salt and yeast; mix well. Add very warm water (120 to 130 degrees F), 2 tablespoons olive oil and egg to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed.
By hand, stir in remaining 1/2 cup whole wheat flour and an additional 1/4 to 1/2 cup all-purpose flour until dough pulls away from sides of bowl. On floured surface, knead in remaining 1/4 to 1/2 cup all-purpose flour until dough is smooth and elastic, about 5 minutes. Cover with large bowl; let rest 5 minutes.
Meanwhile, grease cookie sheet.
Place dough on greased cookie sheet. Roll or press into 12-inch circle. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F) until light and doubled in size, about 30 minutes.
Meanwhile, preheat oven to 400 degrees F.
Uncover dough. With handle of wooden spoon, poke holes in dough at 1-inch intervals. Arrange mushrooms over dough; drizzle with the remaining 3 tablespoons olive oil, coating mushroom slices. Sprinkle remaining ingredients evenly over top, pressing in lightly.
Bake at 400 degrees F for 17 to 27 minutes or until golden brown. Immediately remove from cookie sheet; cool slightly on wire rack.
Serve warm, cut into wedges.
Makes 1 (24 wedge) loaf
Source:
The Pillsbury Healthy Baking Book