Tuesday, June 25, 2013

Whole Grain Focaccia Bread Recipe
















Have you noticed a big push lately for flat bread? Whether at your local bakery or your favorite sandwich shop, it seems everywhere you go you can find these delicious, thinly baked masterpieces! Even a few of us here at Honeyville have caught the flat bread craze, particularly when it comes to sandwiches!

So what would your perfect piece of flat bread be? Herbs? Yeah, you'd need plenty of those. What about texture? Light and fluffy, but still thinly baked, right? How about versatility? This bread has to be great as a sandwich, pizza, bread stick, or even to just eat by itself. Whole Grain? Yes, we want that. Well, guess what, we've got the perfect recipe for you, incorporating all of your flat bread needs. Check out this delicious, Whole Grain Focaccia Bread.

Ingredients:
2 1/2 cups Honeyville Hard White Wheat (Milled)
1/4 cup Honeyville Hulled Millet
1/4 cup Honeyville Whole Grain Rye
2 1/4 tsp Dry Active Yeast
1 1/4 tsp Salt
1 tsp Sugar
1 1/4 cup Warm Water
2 Tbsp Olive Oil
1 Tbsp Chef Tess Greek Olympian Spice

Topping:
3 Tbsp Olive Oil
1 tsp Oregano
1 tsp Rosemary Leaves

Directions:
Activate Yeast by combining 1/4 cup water, yeast, and sugar in a small bowl. You will know yeast is ready when it is foamy.


Mill Hard White Wheat and scoop out 2 1/2 cups into a separate mixing bowl.


Add Salt and Chef Tess Greek Olympian Spice to bowl. The Chef Tess Greek Olympian Spice is the perfect addition to this bread and gives it that rich, Mediterranean taste!


Add 1/4 cup Millet.


Add 1/4 cup Whole Grain Rye.


Rye is a great source of dietary Fiber and protein. In addition, it gives the bread a nice crunch and amazing flavor. Combined with the Hard White Wheat and Millet, you get a wonderful assortment of healthy, whole grains.


Mix dry ingredients together, then add Olive Oil, activated yeast, and an additional 1 cup of water.


Mix together until dough is soft and sticky. With the remaining milled Hard White Wheat flour, lightly flour your counter top and knead the dough until it is smooth. Shape in a ball, place in a covered bowl and let rise for one hour.

Once dough has risen, remove from bowl and push out on a greased pizza sheet or cookie sheet.


Make sure to push it out so the dough is covering the entire sheet.


Prepare your topping by mixing olive oil, oregano, and rosemary leaves.


With a brush, lightly brush topping onto your bread.


Once topping is on, take your finger and push down holes into the dough.


Try to give a finger length in between each hole.

Bake, in the oven, at 450 degrees for 15-20 minutes, or until bread is lightly brown.


Once bread is done, remove and let cool on a wire rack. Slice up and serve.


This bread is perfect as bread sticks, or sliced to make sandwiches. You could also sprinkle some cheese and toppings to have a delicious pizza.


The Chef Tess seasoning really gives the bread a lot of flavor, and the whole grains, combined, taste great. The Rye gives it a great crunch. If you don't like too much of a crunch, you could soak or pressure cook the Rye before using it. And because we used only Rye, Millet, and Hard White Wheat, this bread is completely Whole Grain and extremely healthy, so don't worry if the kids want seconds, or even thirds!


So, now that you have the recipe, the only question that remains is what you'll use your Focaccia Bread for?

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