Ingredients
| 2 |
c water, warm |
| 1 |
pkg yeast |
| 2 |
tsp sugar |
| 4 |
tbsp olive oil |
| 2 |
cloves garlic, finely minced |
| 1 |
tsp dried rosemary |
| 1 |
tsp salt |
| 1 |
c whole wheat flour |
| 4 |
c all-purpose flour |
Directions
- I prepare this in a stand mixer.
- Dissolve yeast in water with the sugar (i.e. proof the yeast) - in the mixer bowl, which had been warmed first. Let stand until frothy, about 10 min.
- Mix the garlic, rosemary, and 3 tbsp of oil while proofing the yeast. Also, prepare a bowl for the bread to rise in (oil the sides, or if you are watching calories, use a non-stick spray.)
- Once the yeast is ready, add the whole wheat flour and 1 cup of the all-purpose flour. Mix until completely incorporated.
- Add 1 more cup of the all-purpose flour, the olive oil mixture, and the salt. Mix until completely incorporated. The mixture should start to resemble dough, but still be quite wet.
- At this point, add the all-purpose flour 1/2 cup at a time, mixing thoroughly after each addition. Add just enough flour until dough is firm and slightly stiff. The dough will still be stick.
- Transfer to prepared bowl and let rise until doubled, about 1.5 hours. Cover with damp cloth.
- Punch dough down and knead slightly. Press into an oval, and transfer to a sheet pan (10" x 13"). Press to edges, forming a even thickness. Let rise until doubled, again, about 1 h.
- When risen, dimple the dough with your fingers, brush with reamining olive oil, and sprinkle with salt if desired.
- Bake at 400 F, about 20-30 min, until lightly browned. Be careful not to over bake, or the bread will be dry. (I place the baking sheet on a baking stone.)
- Let rest 5-10 min after removing from the oven. Cut the bread into 16 pieces for serving. Also the pieces should be thick enough to slice in half for paninni sandwiches.
Categories
Breads, Italian, Bake, Vegetarian
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