More than just flat bread, this focaccia is a great base for openfaced sandwiches with sliced left over meat or poultry or cheese, spread with robust mustard. Or try juicy tomatoes, thinly sliced with fresh basil strewn over.
Basic Sponge In processor fitted with metal blade, mix Basic Sponge with water, salt, honey, olive oil and rosemary until smooth. Combine flours and add to sponge mixture, quarter cup at a time, pulsing several times to incorporate each addition. Then process dough until supple, elastic and sticking slightly to work bowl, about 1 minute, adding more water or flour by teaspoon, if dough is either too dry or too wet. Dough should be very sticky, almost wet.
Transfer dough to large plastic bag, squeeze out all air and seal tightly on top to allow room for dough to expand. Set bag in bowl and let dough rise in warm spot until doubled, about 1 hour. Can be refrigerated overnight once punched down.
Oil round pizza pans, preferably black steel. Sprinkle with corn meal. Divide dough in half. Gently stretch each into about 30 cm diameter round. Transfer to pans. Dimple dough with fingers.
Heat butter with garlic until melted. Brush over surface of each focaccia, dividing evenly. Scatter sun-dried tomatoes on top. Season to taste with salt and crushed hot red pepper. If baking -20ºC ocaccia at a time, refrigerate unbaked loaf until after first is baked.
Bake on lower rack of 425-degree oven until lightly browned on edge, about 18 to 20 minutes. Cut into wedges. Serve warm. Makes 2 (13-inchdiameter) focaccia loaves, or 4 servings.
Each serving contains about: 730 calories; 2,050 mg sodium; 47 mg cholesterol; 29 grams fat; 94 grams carbohydrates; 28 grams protein;
1.7 grams fiber; 36% calories from fat.
Recipe from: The Los Angeles Times Newspaper, Thursday March 05, 1090ºC ood Section By: Abby Mandel.
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