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Wholesome & Easy Focaccia Bread

Wholesome & Easy Focaccia Bread

Although this excellent, traditional Italian bread is yeasted, it does not take as long as other yeasted breads, since it requires only one simple rising. If you are in the kitchen making a nice simmering soup, this bread will fit right into the time frame. This recipe is adapted from Vegan Soups and Hearty Soups for All Seasons (Broadway Books, 2009) by one of my favorite vegan cookbook authors, Nava Atlas. In fact, I’d recommend one of her amazing vegan soup recipes to serve with the focaccia!

INGREDIENTS
1 package active dry yeast
1 cup warm water
1 tablespoon natural granulated sugar
1/4 cup extra virgin olive oil
1 1/2 cups whole wheat flour
1 cup unbleached white flour
1 teaspoon salt
1 tablespoon minced fresh garlic
Coarse salt
Dried rosemary or oregano

1. Pour the yeast into warm water and let stand to dissolve for 5 to 10 minutes. Stir in the sugar and 2 tablespoons of the oil.

2. Combine the flours and salt in a large mixing bowl. Work the yeast mixture in using your hands, then turn out onto a well-floured board. Knead for 5 minutes, adding additional flour if the dough gets too sticky. Shape into a round and roll out into a circle with a 12-inch diameter.

3. Place on an oiled and floured baking sheet, cover with a tea towel, and let rise in a warm place for 30 to 40 minutes.

4. Preheat oven to 400F degrees.

5. When the dough has risen, poke shallow holes into the surface with your fingers, at even intervals. Sprinkle the remaining 2 tablespoons of olive oil over the top evenly, followed by the garlic, salt and herb.

6. Bake for 20 to 25 minutes, or until the bread is golden on top and sounds hollow when tapped.

Nutrition per wedge (8 wedges per loaf):
Calories: 206.
Total fat: 7 g.
Protein: 5 g.
Fiber: 3 g.
Carbs: 31 g.
Cholesterol: 0 mg.
Sodium: 294 mg.

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

16 comments

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7:57PM PDT on Jun 2, 2011

Delicous bread. I love your recipe. Thank you!

9:09PM PDT on Oct 25, 2010

The different breads of the world fascinate me: Indian naan,
Mexican tortilla, Italian piadina, Middle Eastern with
chickpeas, etc. incredible and delicious, all.

5:18PM PDT on Oct 14, 2010

Photo looks sooooo good!! :0 tyvm

5:17PM PST on Mar 4, 2010

looks delicious. thanks

11:59AM PST on Feb 1, 2010

Lovely, thanks!

7:24PM PST on Dec 17, 2009

Thanks.

8:59AM PST on Dec 12, 2009

Thanks.

2:55PM PST on Dec 6, 2009

Soooooo.....good and really easy! Also a good project to teach an 8year old. *****

9:53PM PDT on Apr 7, 2009

I highly recommend that cookbook. I love it!

5:21PM PST on Jan 30, 2009

Reni,
In order to make sure the yeast will work, use a candy thermometer to test the water and make sure it is 110 degrees. I put 1 cup of water in the microwave on high for one minute and it is just right. Different microwaves have different wattages, so that might not work for you. Do a test run.
Patty

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