Rosemary Blue Corn Buckwheat Focaccia

Blue corn meal and buckwheat flour make this focaccia slightly heavier than its pure white flour kin, but much richer and flavorful. Be generous with the oil, herbs and "Everything" topping - it really makes this focaccia special.

1 cup whole wheat flour

1 cup buckwheat flour

2 cups white flour

1/4 cup blue cornmeal

1 Tbsp black toasted sesame seeds (optional)

2 tsp salt

2 tsp sugar

2 tsp active dry yeast

1 Tbsp olive oil

1-1/2 cup very warm water (at 105F)

2 Tbsp olive oil

1-2 Tbsp “Everything” topping (see Cook's Note)

1 Tbsp fresh rosemary and thyme, minced

Stir together the first eight ingredients in a mixer, fitted with a dough hook. Turn the mixer on a slow speed and add the oil and then the water slowly, allowing the dough hook to incorporate the water well. Allow the dough to come together as a stretchy ball, and knead with the dough hook on a slow speed for five minutes.

Gather the dough together as a ball and add a tablespoon olive oil to the mixer bowl. Roll the ball around the bowl to cover all its surface with oil.

Wrap with bowl with plastic wrap and place in a warm spot. Allow the ball to rise to double in size - this will take about 2 hours.

Meanwhile, oil a large baking sheet (I also sprinkled with coarse corn meal). Stretch the risen dough to a rectangle about a half inch thick and place on the baking sheet. Press the dough all over with your fingertips to make indents.

Now place the sheet in a warm spot and allow it to rise for about 30 minutes. Preheat oven to 425F.

Drizzle the risen focaccia generously with olive oil. You can brush - or use your fingers - to distribute the oil all over the dough. Sprinkle with “Everything” topping and the rosemary and thyme. I also like to sprinkle lightly with coarse kosher salt.

Bake for about 20-30 minutes, until the focaccia browns up nicely and sounds hollow when tapped. Cool on a wire rack for a few minutes.

Slice and serve. Goes great with butter and a warm bowl of lentil stew. Makes one loaf.

Cook's Note: "Everything" topping is what they put on bagels. I get mine from Murray's bagel shop in Manhattan.

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