Tuesday, October 16, 2007

Sesame foccacia bread

1 teaspoon honey
1 package dry yeast (about 2 1/4 teaspoons)
1 1/4 cups warm water (100° to 110°)
1 1/2 cups flour
2 tablespoons olive oil

To prepare sponge, dissolve honey and yeast in warm water in a large bowl. Let stand 5 minutes. Add flour and 2 tablespoons oil to yeast mixture, stirring until well combined. Cover and let rise in a warm place for one hour.
1 cup flour
1/2 cup whole wheat flour
1 teaspoon salt
1 teaspoon seasame seeds
To prepare dough, stir 1 cup flour, whole wheat flour, 1 teaspoon salt, and sesame seeds into yeast mixture. Beat with a mixer at medium speed 6 minutes or until dough is smooth and elastic (dough will be sticky). Cover and let rise in a warm place 1 1/2 hours or until doubled in size.
1 tablespoon olive oil
1/2 teaspoon sesame seeds
1/2 teaspoon salt

Scrape dough onto parchment paper. Gently press dough into a 12 x 8-inch rectangle. Brush dough with oil. Sprinkle with sesame seeds and salt. Cover and let rest 30 minutes. Preheat oven and baking stone to 400 degrees. Once oven is hot, bake foccacia for 25 minutes or until golden brown.

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