Rosemary Foccacia Bread

So this didn't quite turn out like I wanted it to, but ya know, I blame substituting whole wheat flour for 1/2 the flour. Because if you know anything about baking, you know that white flour makes bakery items taste divine. It's a sad situation, really, that whole wheat flour can't match white flours baking abilities...I digress.

The foccacia bread ended up tasting more like scones than foccacia bread, but it was still yummy so I'm still posting it.

The Recipe: Rosemary Foccacia Bread

What you need:
1 pkg or 2 1/4 tsp yeast
3/4 cup + 1/2 cup warm water
1 tsp sugar
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1 tsp sea salt
3 tbsp olive oil
2 tbsp fresh rosemary
1-2 tbsp grated parmesan

Combine yeast with 3/4 cup warm water and sugar in a mixing bowl. Allow to sit for 10 minutes or until foamy. Add flours and mix with wooden spoon. Mix in 1 tbsp olive oil, salt and 1 tbsp rosemary. Here's where you'll need additional water. You may not need all of what is suggested. Turn out onto floured surface and knead about 15 times, forming dough into a ball. Place in well oiled mixing bowl, cover with a towel and leave for 1 1/2 hours or until doubled in size.

Preheat oven to 425˚. Punch down dough and put on a well-oiled cookie sheet. Form into a circle. Make small dimples with your fingers in the top of the dough, drizzle leftover oil (or more), sprinkle rosemary and grated parmesan on top. Bake for 20 minutes.

I cut mine like a pizza, maybe that's why it reminded me of a scone. We had these 2 days later and I popped them in the oven for a few minutes and I thought they tasted much better. They were great with both soup and pasta.

Serve with olive oil or butter.