Rosemarywhole Wheat Focaccia with Garlic

Directions

1. 1

   0.50 c plus 1 tablespoon cold water 1.75 ts salt 1.00 tb honey 2.00 tb olive oil 2.00 ts dried rosemary leaves 1.00 c whole-wheat flour 0.50

2. 2

   red onion, thinly -sliced, slice 1.50 c finely shredded -parmigiano-reggiano 1 parmesan-like hard cheese 0.25 c finely julienned sun-dried -

3. 3

   Or try juicy tomatoes, thinly sliced with fresh basil strewn over

4. 4

   Basic Sponge In processor fitted with metal blade, mix Basic Sponge with water, salt, honey, olive oil and rosemary until smooth

5. 5

   Combine flours and add to sponge mixture, 1/4 cup at a time, pulsing several times to incorporate each addition

6. 6

   Then process dough until supple, elastic and stick- ing slightly to work bowl, about 1 minute, adding more water or flour by teaspoon, if do

7. 7

   Dough should be very sticky, almost wet

8. 8

   Transfer dough to large plastic bag, squeeze out all air and seal tightly on top to allow room for dough to expand