Rosemary Focaccia With Herbed Cream Cheese

• 6 sprigs fresh rosemary, finely chopped
• 1/2 oz dry active yeast, dissolved in 2 cups lukewarm water
• 2 tsp salt
• 7 tbsp olive oil
• 1 2/3 cups whole wheat flour
• 3 1/4 cups all-purpose flour
• 1 tsp sea salt
• 1/2 lb cream cheese
• 4 sprigs fresh basil, finely chopped
• 4 sprigs fresh flat-leaf parsley, finely chopped
• 2 oz sun-dried tomatoes in oil, drained and finely chopped
• 2 cloves garlic, peeled and crushed

1. Reserve 1 tbsp rosemary and place the rest in a mixing bowl with the yeast water, salt and 5 tbsp olive oil. Add 1 1/4 cups flour and knead with the dough hook of a mixer or with your hands. On a floured work surface, gradually knead in the remaining flour until the dough is smooth and elastic. Cover and allow to rise in a warm place for 45 mins, until the dough has doubled in size. Knead the dough again and allow to rest in a warm place for 30 more mins.
2. Cut the dough in half and form into 2 loaves, about 12 x 4 inches. Place on a greased baking sheet and score the tops. Sprinkle with the sea salt, 2 tbsp oil and the reserved rosemary. Cover and allow to rest for 15 mins. Preheat the oven to 400u0b0F. Bake for 20-25 mins, until a skewer comes out clean.
3. Meanwhile, mix the cream cheese, herbs, tomatoes and garlic. Season with salt and black pepper and serve with the warm bread.

rosemary, active yeast, salt, olive oil, whole wheat flour, flour, salt, cream cheese, fresh basil, parsley, tomatoes, garlic

Taken from recipes-plus.com/api/v2.0/recipes/17259 (may not work)