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Rosemary-Sage Focaccia

Rosemary-Sage Focaccia

Rosemary-Sage Focaccia

This is from Veganominon, by Moskowitz and Romero.  They called it Fresh Rosemary Focaccia, but I will never have fresh Rosemary since I can’t keep it alive and I’m too cheap to buy those little plastic containers of herbs.  So I named it like I made it.  I didn’t follow their mixing/rising instructions since I just threw it in my bread machine on dough cycle.  I noticed this recipe has no sugar, but it seemed fine.

  • 1-1/4 c warm water
  • 1 T yeast
  • 3 T olive oil
  • 1 T dried rosemary
  • 1 T fresh sage, slivered
  • 1-1/2 c whole wheat flour
  • 1-1/2 c white flour
  • 1 t salt

Throw this in your bread machine and press the dough cycle button.  When it beeps its completion, roll it out on a floured surface to a 12″ circle or square.  You may need to add a little flour.  I cooked this on a pizza stone, but you could use an oiled pan.  Rub a little olive oil onto the top.

Bake 350 for 30 min.  I also tested for internal temperature of 200 degrees.

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