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Yum. This focaccia has a super soft and airy texture and is studded with chunks of garlic and aromatic fresh rosemary. Just perfect as a meal accompaniment or even better as a sandwich. Pile high with roasted veggies and welcome to sandwich heaven. This bread requires no kneading and is very easy to make, you can sub another herb if you don’t happen to have a ridiculously large rosemary bush in your backyard like I do.

Rosemary Garlic Focaccia

2 cups white whole wheat flour

2 cups all purpose flour

3 Tbsp. chopped fresh rosemary

5-6 cloves roughly chopped garlic

2 Tbsp. sugar

1-1/2 Tbsp. salt

3 tsp. yeast

2 to 2-1/2 cups warm water

In a large mixing bowl combine all ingredients except for the water. Stir in the water starting with 2 cups and add additional water a few tablespoons at a time to get a nice wet and sticky dough. Turn the dough out on to a floured surface just to sit there while you wash out and oil your mixing bowl then transfer back into the clean and oiled bowl (or just transfer dough directly to a another well oiled mixing bowl). Let the dough rise until doubled in size, about and hour or hour and a half. Transfer the dough to a rectangle baking dish (I used my 9×13) that has been lined with parchment paper and sprayed with cooking spray (this is in case it rises above the paper and sticks to the sides of the pan). Spread the dough out to the corners of the pan a little with your hands giving it an even thickness. Let rise again for about an hour and then bake in a 450 degree oven for 20-25 minutes.