Whole Wheat Foccaccia
(from fearama’s recipe box)
Prep time: 90 minutes
Cook time: 35 minutes
Serves 2 people
Categories: Bread
Ingredients
- 3 cups whole wheat flour
- 1 packet active dried yeast
- 1 1/4 cups warm water
- 1 tsp cumin seeds
- 6 cloves fresh garlic, finely chopped
- 1tsp salt
- 3 tbs olive oil
- Toppings:
- cumin seeds
- thinly sliced onions
Directions
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Combine warm water and yeast. Stir in olive oil, cumin seeds, chopped garlic, salt and flour and mix to form a dough. Add more flour if the dough is too sticky.
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Transfer the dough to a floured surface and knead for a few minutes in a folding motion until the dough is smooth.
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Grease a large bowl with olive oil and plop the dough into it. Roll around a few times to coat the dough in the oil. Cover the bowl with a warm cloth. Place the bowl in a warm spot and let the dough rise for about an hour.
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After the rise, punch the dough once and place it on a floured surface and knead gently for a few minutes. Roll out the dough to about 1" thickness.
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Place dough on a greased baking sheet. Poke holes all over the surface with your finger.
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Brush the top of the dough generously with olive oil. Top with cumin seeds and sliced onions.
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Cover with the towel and let rise again for 20 minutes, in a warm spot.
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Bake the bread in a preheated 350 degree F oven for about 30-35 minutes or until you see a light brown crust. Check the bread for firmness with a toothpick. Cool for a few minutes before slicing.