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The combination of Italian frittata and focaccia is perfect for a summer evening.
1 1/2 teaspoons active dry yeast
1/2 teaspoon granulated sugar
1 cup warm water
1/2 teaspoon salt
1/2 cup King Arthur Traditional Whole Wheat Flour
2 1/2 cups (approximately) King Arthur Unbleached All-Purpose Flour
2 tablespoons extra virgin olive oil, to drizzle on the focaccia after baking
Dissolve the yeast and sugar in the water. Add 1/4 cup of the all-purpose flour. Stir with a whisk and let this sit for 10 minutes to give the yeast a chance to get going.
Add the salt and the whole wheat flour. Add the rest of the all-purpose flour, 1/2 cup at a time, until the dough is pulling away from the sides of the bowl. Turn the dough out onto a lightly floured counter and knead it, adding more flour as necessary, until the dough has formed a smooth ball. Place the dough in an oiled bowl and turn the dough to coat it with the oil. Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a draft-free place for 1 1/2 to 2 hours.
When the dough has doubled in bulk, punch it down, and turn it out onto a lightly floured counter. Stretch the dough into a 14-inch circle and place on a greased baking sheet. Let it rise for 30 minutes.
Preheat the oven to 425°F while the focaccia is rising. Dimple it with your fingers and place it in the oven. Bake for approximately 25 minutes, or until lightly browned and cooked through. Drizzle with the olive oil. Cut into 6 wedges and serve topped with frittata and tomato sauce.
Note: Look for our frittata recipe when you revisit our Recipe Archive page.