----- Now You're Cooking! v4.64 [Meal-Master Export Format]
 
       Title: Rosemary-Whole Wheat Focaccia With Garlic
  Categories: breads, cheese
       Yield: 2 servings
 
     1/2 c  plus 1 tablespoon cold water
   1 3/4 ts salt
       1 tb honey
       2 tb olive oil
       2 ts dried rosemary leaves
       1 c  whole-wheat flour
     1/2 c  bread flour
       1    oil and cornmeal for baking
            -pans
       3 tb butter or margarine
       2    lg. red onion, thinly
            -sliced, slice; s separated
   1 1/2 c  finely shredded
            -parmigiano-reggiano; cheese
       1    parmesan-like hard cheese
     1/4 c  finely julienned sun-dried
            -tomatoes
       1    salt
       1    crushed hot red pepper
 
   More than just flat bread, this focaccia is a great base for open-
   faced 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, 1/4 cup at a time, pulsing several times to
   incorporate each addition. Then process dough until supple, elastic
   and stick- ing 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 12-inch 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 1 focaccia
   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-inch- diameter) 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, 1992
   Food Section By: Abby Mandel.
 
   NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
   NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
   NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
 
 -----