The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Reinhart's WW focaccia

bshuval's picture
bshuval

Reinhart's WW focaccia

I've decided to make Peter Reinhart's whole wheat focaccia from his new WGB. Of course I had to make a few changes. I omitted the sweetener and the olive oil in the dough. I used a minimal amount of olive oil to shape the focaccia (less than a teaspoon), and I added some rosemary on top of the focaccia (I like rosemary). Here is a shot of the focaccia after it had cooled and I cut it. I am very happy with it.