---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Rosemary-Whole Wheat Focaccia with Garlic
  Categories: Breads, Cheese
       Yield: 2 servings
 
     1/2 c  Plus 1 tablespoon cold water
   1 3/4 ts Salt
       1 tb Honey
       2 tb Olive oil
       2 ts Dried rosemary leaves
       1 c  Whole-wheat flour
     1/2 c  Bread flour
            Oil and cornmeal for baking
            -pans
       3 tb Butter or margarine
       2    Lg. red onion, thinly
            -sliced, slices separated
            -into rings
   1 1/2 c  Finely shredded
            -Parmigiano-Reggiano cheese
            -or other
            Parmesan-like hard cheese
     1/4 c  Finely julienned sun-dried
            -tomatoes
            Salt
            Crushed hot red pepper
 
   More than just flat bread, this focaccia is a great base for open- faced
   sandwiches with sliced left over meat or poultry or cheese, spread with
   robust mustard. Or try juicy tomatoes, thinly sliced with fresh basil
   strewn over.
 
   Basic Sponge
 
   In processor fitted with metal blade, mix Basic Sponge with water, salt,
   honey, olive oil and rosemary until smooth. Combine flours and add to
   sponge mixture, 1/4 cup at a time, pulsing several times to incorporate
   each addition. Then process dough until supple, elastic and stick- ing
   slightly to work bowl, about 1 minute, adding more water or flour by
   teaspoon, if dough is either too dry or too wet. Dough should be very
   sticky, almost wet.
 
   Transfer dough to large plastic bag, squeeze out all air and seal tightly
   on top to allow room for dough to expand. Set bag in bowl and let dough
   rise in warm spot until doubled, about 1 hour. Can be refrigerated
   overnight once punched down.
 
   Oil round pizza pans, preferably black steel. Sprinkle with corn meal.
   Divide dough in half. Gently stretch each into about 12-inch diameter
   round. Transfer to pans. Dimple dough with fingers.
 
   Heat butter with garlic until melted. Brush over surface of each focaccia,
   dividing evenly. Scatter sun-dried tomatoes on top. Season to taste with
   salt and crushed hot red pepper. If baking 1 focaccia at a time,
   refrigerate unbaked loaf until after first is baked.
 
   Bake on lower rack of 425-degree oven until lightly browned on edge, about
   18 to 20 minutes. Cut into wedges. Serve warm. Makes 2 (13-inch- diameter)
   focaccia loaves, or 4 servings.
 
   Each serving contains about:
 
   730 calories; 2,050 mg sodium; 47 mg cholesterol; 29 grams fat; 94 grams
   carbohydrates; 28 grams protein; 1.7 grams fiber; 36% calories from fat.