Ancient Grains Focaccia

This hearty and delicious focaccia is fragrant with olive oil and herbs. Omit the feta or substitute a soy-based "cheese" for a vegan alternative.

Best enjoyed still warm from the oven. If you have any leftovers they can be enjoyed the next day, lightly warmed.


Note: The focaccia did originally fill this pan. A good chunk of it got eaten before I had a chance to take a photograph!

Ingredients:

• 2 1/4 teaspoons "Quick Rise" instant yeast
  
• 1 1/4 cups very warm water
  
• 1 teaspoon sugar
  
• 1 teaspoon salt
  
• 1 + 1/2 cups white flour
  
• 1 cup whole wheat flour
  
• 1/2 cup stone ground whole grain amaranth flour
  
• 1/2 cup stone ground whole grain quinoa flour
  
• 1 teaspoon dried rosemary + additional for topping
  
• 1 teaspoon dried basil
  
• 1/2 teaspoon dried oregano
  
• 1/2 teaspoon dried thyme
  
• 2 tablespoons + 2 teaspoons extra virgin olive oil
  
• kalamata olives
  
• tomato
  
• onion
  
• feta cheese

Directions:

Combine yeast with 1 cup white flour, sugar and salt.
Stir in very warm (hot to the touch, but not scalding) water.
Add 2 tablespoons olive oil, whole grain flours, and herbs.
Knead dough for 10 minutes, adding up to 1/2 cup additional flour as needed if dough is too sticky. (Dough should be smooth and elastic after kneading.)
Allow dough to rest ten minutes in a warm, draft-free environment.
Coat a 10 x 15 inch baking sheet with 1 teaspoon olive oil.
Gently press dough into baking sheet to fit dimensions of sheet.
Cover with non-stick parchment paper and a tea towel.
Allow to rise in a warm, draft-free environment until doubled in size (approximately 30 minutes).
Pit and chop olives.
Slice tomato.
Slice onion thinly.
Crumble cheese.
Brush surface of dough with final teaspoon of olive oil.
Sprinkle olives, tomato, onion, feta and reserved rosemary over top of dough.
Bake at 400°F for 15-20 minutes, until lightly browned.