TOMATO FOCACCIA

1-1/2 cups warm water 2 teaspoons dry yeast 1 teaspoon sugar 2 tablespoons olive oil 2 cups whole wheat flour 1-3/4 cups unbleached flour 1-3/4 teaspoons salt

1 pound or so thinly sliced

Combine the yeast, sugar, olive oil and water. Set aside while measuring the other ingredients. Whisk together the flours in the bowl of a stand mixer. Make a well in the center of the flours and add the yeast mixture. Using the paddle attachment, knead the dough until it starts to form a cohesive mass, scraping the sides as needed. When all the flour is incorporated and a batter-like dough is formed, remove the paddle and cover the bowl. Allow the dough to rest for 5-10 minutes.

Sprinkle the salt over the dough. Using the dough hook attachment, knead the dough for 5 minutes, until it looks elastic and smooth. It will still be sticky.

Coat a medium bowl with olive oil and gently pull the dough into the

bowl. Turn the dough so all of it is covered with a little oil. Cover the bowl and place in a warm spot, such as the top of your refrigerator, to rise for 2 hours. assorted tomatoes (heirloom, cherry, Roma, etc.) Fresh ground pepper Coarse salt 2 tablespoons fresh chopped

rosemary

1/4 cup each grated parmesan

and mozzarella (optional)

Preheat oven to 400 degrees. If you have a baking stone or steel, place it in the oven to preheat. Line a large baking sheet with parchment. Brush olive oil over the parchment. After the dough has risen, pour it into the pan. With your fingers, gently pat the dough until it reaches the corners and all four sides. Cover with greased plastic and allow to rise for 30 minutes. Remove the plastic from the dough. With your fingers, press dimples all over the dough. Arrange the tomatoes so they cover almost the entire surface. Evenly sprinkle with the chopped rosemary and coarse salt. Grind the fresh pepper over the top.

Place in oven and bake for 25-30 minutes. If you are using the cheeses, remove the focaccia from the oven about 5 minutes before it is done, sprinkle with cheese, and return to oven.

Allow to cool for a few minutes, then cut into squares. Makes at least 16 squares, depending on how small you cut them.