Focaccia Bread

• 1 package active dry yeast
• 1 cup warm water
• 1 tablespoon natural granulated sugar
• 1/4 cup extra-virgin olive oil
• 1 1/2 cups whole wheat flour
• 1 cup unbleached white flour
• 1 teaspoon salt
• 1 tablespoon minced fresh garlic
• Coarse salt
• Dried oregano or rosemary

1. Pour the yeast into the warm water and let stand to dissolve for 5 to 10 minutes.
2. Stir in the sugar and 2 tablespoons of the oil.
3. Combine the flours and salt in a large mixing bowl.
4. Work the yeast mixture in using your hands, then turn out onto a well-floured board.
5. Knead for 5 minutes, adding additional flour if the dough is too sticky.
6. Shape into a round and roll out into a circle with a 12-inch diameter.
7. Place on an oiled and floured baking sheet, cover with a tea towel, and let rise in a warm place for 30 to 40 minutes.
8. Preheat the oven to 400 degrees.
9. When the dough has finished rising, poke shallow holes into its surface with your fingers, at even intervals.
10. Sprinkle the remaining 2 tablespoons of olive oil over the top evenly, followed by the garlic, coarse salt, and herb.
11. Bake for 20 to 25 minutes, or until the bread is golden on top and sounds hollow when tapped.
12. Serve warm, cut into wedges, or just have everyone break off pieces.
13. Per wedge (8 wedges per loaf):
14. Calories: 206
15. Total fat: 7g
16. Protein: 5g
17. Fiber: 3g
18. Carbohydrate: 31g
19. Cholesterol: 0mg
20. Sodium: 294mg

active dry yeast, water, natural granulated sugar, extravirgin olive oil, whole wheat flour, unbleached white flour, salt, fresh garlic, salt, oregano

Taken from www.epicurious.com/recipes/food/views/focaccia-bread-378997 (may not work)