Foccaciabakery, breads, italian, lunch, vegetarian 1/4 oz dry yeast 1 1/4 cup warm water 1 teaspoon brown rice syrup 1 1/2 cup whole wheat flour 1 1/4 cup all purpose flour 3/4 teaspoon salt 1/3 cup olive oil 1 cornmeal 4 each garlic cloves 1 salt & pepper 1 1/2 cup mushrooms, sliced 1 cup red onions, sliced 1 tablespoon thyme, chopped Dissolve the yeast in the warm water, along with the rice syrup. Let stand until the yeast begins to foam. In a mixing bowl, combine the flours & salt. Add 2 tb of olive oil& knead into a ball. Continue to knead until the dough is elastic. Place dough in an oiled bowl & loosely cover with a damp towel. Let rise until doubled in bulk. Press down. Roll out to form a 12" round (or to fit on your cookie sheet). Sprinkle the pizza tin or baking stone or cookie sheet with cornmeal & slide dough on to it. Pinch up the edges & brush with olive oil. While the dough is rising, toss the garlic with a little olive oil, salt & pepper. Spread them on a cookie sheet & roast in an oven preheated to 350F, until they are soft: about 45 minutes. Cool, remove skins & slice. Saute the mushrooms & onions in 1 tb olive oil for 3 to 5 minutes. Sprinkle over the dough with the garlic cloves & thyme. Bake in a 375F oven for 15 to 20 minutes. Brother Ron Pickarski, "Friendly Foods" |
