Foccacia
Ingredients
1/4 ounce(s) dry yeast
1 1/4 C.(s) warm water
1 tsp. brown rice syrup
1 1/2 C.(s) whole wheat flour
1 1/4 C.(s) all purpose flour
3/4 tsp. salt
1/3 C.(s) olive oil
cornmeal
4 each garlic cloves
salt and pepper
1 1/2 C.(s) mushrooms, sliced
1 C.(s) red onions, sliced
1 Tbsp. thyme, chopped
Cooking Instructions
Dissolve the yeast in the warm water, along with the rice syrup. Let stand until the yeast begins to foam. In a mixing bowl, combine the flours and salt. Add 2 Tbls. of olive oil and knead into a ball. Continue to knead until the dough is elastic. Place dough in an oiled bowl and loosely cover with a damp towel. Let rise until doubled in bulk. Press down. Roll out to form a 12 round (or to fit on your cookie sheet). Sprinkle the pizza tin or baking stone or cookie sheet with cornmeal and slide dough on to it. Pinch up the edges and brush with olive oil. While the dough is rising, toss the garlic with a little olive oil, salt and pepper. Spread them on a cookie sheet and roast in an oven preheated to 350f, until they are soft: about 45 minutes. Cool, remove skins and slice. Sauté the mushrooms and onions in 1 Tbls. olive oil for 3 to 5 minutes. Sprinkle over the dough with the garlic cloves and thyme. Bake in a 375f oven for 15 to 20 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)