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PARMESAN AND BLACK PEPPER WHOLE-WHEAT FOCACCIA Recipe

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This recipe for PARMESAN AND BLACK PEPPER WHOLE-WHEAT FOCACCIA is from Cooper Hollow Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1¾ cups water, at 120º F.
2 teaspoons active dry yeast
9-oz. unbleached all-purpose flour
13½-oz. whole-wheat flour
1 tablespoon kosher salt, divided
2 tablespoons sugar
1 cup olive oil, divided
½ cup freshly grated Parmesan cheese
1 teaspoon freshly cracked black pepper
Directions:
Directions:
Mix yeast, flours, two teaspoons of the salt, and sugar. Add water and mix until most of flour is incorporated. Drizzle in ¾ cup of the olive oil and mix well. Turn out on table and knead for about six minutes. Place dough in oiled bowl, cover and let rise until doubled.

Sprinkle corn meal in a warmed 16 inch or 2 12 inch Dutch oven(s). Turn dough out into the oven. Push and stretch it to fit within an inch of the sides of the oven bottom. Let rise until doubled then, dimple the surface with your fingers all the way to the bottom. Drizzle on the ¼-cup oil, sprinkle on the ½-cup parmesan cheese, 1 tsp salt and 1 tsp pepper.

Bake at 425ºF for 35 to 45 minutes or until top and bottom are a dark golden brown. Lift edge of bread to check. Remove and cool on a wire rack for 30 minutes before cutting and serving. Recipe may be halved for 12” Dutch oven. At home, use a 16” pizza pan or two 12” pans.


Will Satak
Trails End Dutch Oven Society

 

 

 

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