Rosemary Focaccia
A delightful focaccia bread, with a little bit of wheat flour and a lot of flavor.


1 Tbs. dry yeast (1 envelope)
2 cups warm water
two pinches sugar
4 cups white flour
1 1/2 cups wheat flour
1 tsp. salt
6 Tbs. olive oil
2 Tbs. rosemary (or 4-6 fresh)
3 Tbs. cornmeal
more salt


Dissolve yeast in warm water and sugar.
Wait until the yeast is bubbly.

In a mixer, mix together the two flours.
Slowly add the yeast mixture, mixing a bit as you go.
Add 1 Tablespoon oil and half of the chopped Rosemary.
(Note: I think that the final product could use more oil and I used more than 1 Tablespoon dried Rosemary in the mixture and more on the top.)
Add more flour if the mixture is too sticky.
Knead the dough until it has a satiny finish.

Roll the dough into a ball.
Place the ball in a well greased bowl and cover with a cloth.
Leave the dough to rise in warm place for 30 - 40 minutes.

Oil a baking sheet and sprinkle with a generous amount of the cornmeal.
Roll the dough into an oval about 3/4 inches thick, but try not to work the dough too much.
Transfer the dough to the baking sheet.
Cover with a cloth and let rise some more for about 30 minutes.

Cut fun designs on the surface with a knife. Be creative!
Generously brush the top of the bread with the remaining oil and sprinkle with rosemary. Feel free to use more of both ingredients than the recipe specifies, perhaps even lots more.
Sprinkle up to 1/2 teaspoon of salt over the top.

Bake in the oven at 450 degrees F for about 18 minutes.


1 large loaf -- enough for 4 - 6 people


The New Vegetarian Epicure, p. 338