Whole Wheat Rosemary Focaccia Bread Recipe by Archana’s Kitchen

  • To start making the Whole Wheat Rosemary Focaccia Bread, in a big bowl, stir collectively the flour, salt, honey, yeast, and rosemary.

  • Gradually add within the oil and water and knead effectively till all of the elements are effectively mixed. I take advantage of a KitchenAid Stand Mixer and it takes lower than two minutes for me to get the elements collectively and blend all of it up into an entire bread dough.

  • Having mentioned that your palms work effectively as effectively and you’ll construct some good muscle tissues.When the dough has pulled collectively, flip it out onto a flippantly floured floor, and knead till easy and elastic, about 10 minutes.

  • Grease a big bowl with olive oil and place the dough within the bowl. Cover the bowl with a light-weight becoming lid and let it rise in a heat place for 2 hours.Sometimes I make the dough rise for 2 hours after which place the identical bowl within the fridge to be baked for the subsequent day.

  • This kneaded dough will keep within the fridge for not less than 5 days, so you may bake a small portion of bread for each single day of the week for dinner or a snack.

  • Preheat oven to 250 C.

  • Punch dough down and place on floured baking sheet.

  • Pat and unfold right into a half inch thick rectangle and make finger imprints over the bread. Brush the highest with olive oil and you may optionally sprinkle with Parmesan cheese and mozzarella cheese and even ringed onions.

  • Bake the Whole Wheat Rosemary Focaccia Bread in a preheated oven for 15 minutes, or till golden brown and crusty. Once accomplished take away type the oven and let it cool. Cut Whole Wheat Rosemary Focaccia Bread into the specified form and serve. 

  • Serve the freshly baked Whole Wheat Rosemary Focaccia bread together with some crimson wine French dressing and olive oil or with a scrumptious Yogurt Dip – Tzatziki or you’ll be able to serve it with a bowl of heat Cream of Celery Soup Recipe.

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