Sun Dried Tomato Focaccio Bread

• 2 Tsp active dry yeast
• 2 Cup warm water
• 1/4 cup honey
• 1/2 Cup olive oil
• 2 Tsp sea salt
• 1/4 Cup Rosemary, fresh chopped
• 2 1/2 Cup whole wheat flour
• 2 1/2 Cup white bread flour
• 1 Cup Sun dried tomatoes, chopped
• Topping
• 8 coves garlic, minced
• 1/4 olive oil
• 1/c Cup Rosemary sprigs
• Course salt
• Fresh ground pepper

1. In a small bowl mix warm water with honey, add the yeast and let stand 10 minutes until foamy.
2. In a large bowl combine oil, salt, tomatoes and rosemary. Add the yeast and 1 cup of whole wheat flower.
3. Blend with a wooden spoon until well combines. Add the remaining whole wheat flour and white flour 1/c cup
4. at a time until you can turn the dough onto a floured work surface. Add the remaining flour while you knead.
5. The dough should be soft and pliable but also feel a little sticky. Add more flour if dough is wet. Knead for 5-10 minutes
6. and then place it in a lightly oiled bowl. Cover with a damp towel and let it rise a warm draft free place for 1 1/2 hours.
7. Punch dough down, lightly oil a large baking pan and turn dough out onto the pan. Let rest covered with a dry towel for 1 1/2 hours.
8. Gently stretch dough to fill the pan if you feel resistance, leave the dough a few minutes to rise again.
9. Topping: Mix garlic and olive oil in a small bowl. Make indentations in the dough with the tips of your fingers. Smear topping over the dough.
10. Sprinkle the top with course salt and rosemary sprigs.
11. Bake 30-40 minutes in a 350 oven until puffed and golden. Let cool 5 minutes before cutting.

active dry yeast, water, honey, olive oil, salt, rosemary, whole wheat flour, white bread, tomatoes, topping, garlic, olive oil, rosemary, course salt, fresh ground pepper

Taken from www.epicurious.com/recipes/member/views/sun-dried-tomato-focaccio-bread-50002082 (may not work)