Recipes for Health: Focaccia With Tomatoes and Rosemary — Recipes for Health

2 teaspoons (8 grams) active dry yeast

1 teaspoon (5 grams) sugar

1 1/2 cups lukewarm water

2 tablespoons (25 grams) olive oil, plus an additional 2 tablespoons (25 grams) for drizzling

250 grams (approximately 2 cups) whole-wheat flour

200 to 220 grams (approximately 1 2/3 to 1 3/4 cups) unbleached all-purpose flour or bread flour, plus additional as needed for kneading

1 3/4 teaspoons (13 grams) salt

3/4 pound Roma tomatoes

Coarse salt and freshly ground pepper to taste

1 to 2 tablespoons chopped fresh rosemary (to taste)

1. In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water. Add the olive oil, whole-wheat flour, 200 grams of the all-purpose flour and salt and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns; it will be sticky. Remove from the bowl, flour your hands and knead for a minute on a lightly floured surface, and shape into a ball.

2. If kneading the dough by hand, dissolve the yeast in the water with the sugar as directed. Stir in the olive oil, whole-wheat flour, salt and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic and smooth. Shape into a ball.

3. Clean and dry your bowl and oil lightly with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.

4. Punch down the dough. Cover with lightly oiled plastic and let the dough rest for 15 minutes.

5. Preheat the oven to 425 degrees, preferably with a baking stone in it. Line a sheet pan with parchment and oil generously. Roll or press out the dough into a rectangle the size of the sheet pan or just slightly smaller. To do this efficiently, roll or press out the dough, stop and wait 5 minutes for the gluten to relax, then roll or press out again, and repeat until the dough reaches the right size. Cover with a damp towel and let rest for 30 minutes. Just before baking, use your fingertips to dimple the dough all over.

6. Cut the tomatoes into rounds and place on top of the focaccia. Sprinkle with coarse salt and the rosemary. Drizzle a tablespoon or two of olive oil over all.

7. Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until the bread is deep golden brown. Let rest for at least 10 minutes before serving, or allow to cool completely.

Note: You can divide the dough in half and make 2 smaller focacce that would fit 14-inch pizza pans.

Yield: 1 large focaccia or 2 smaller focacce, 12 to 15 pieces.

Advance preparation: You can make the dough through Step 4 and place it in a plastic bag in the refrigerator for up to 2 days. Remove from the bag and bring to room temperature before proceeding. The bread should be eaten or frozen within a couple of days.

Nutritional information per slice (12 slices): 180 calories; 5 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 29 grams carbohydrates; 3 grams dietary fiber; 343 milligrams sodium (does not include salt to taste); 5 grams protein

Martha Rose Shulman is the author of The Very Best of Recipes for Health.

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