Whole Wheat Herb Havarti and Tomato Focaccia

Adapted from Corbin Tomaszeski

Ingredients

• 1 pkg Hodgson Mill Active Dry Yeast
• 2 tbs sugar
• 1 1/2 cups warm water
• 2 cups all-purpose flour
• 2 cups whole wheat flour
• 4 tbs olive oil
• 6 cherry tomatoes (halved)
• 4 oz shredded light Havarti cheese
• salt & pepper
• 1 tbs minced garlic
• 1/2 cup fresh basil (julienned)

How-To

1. In a bowl, proof the yeast by mixing the warm water, yeast and sugar and let it sit for about 5 minutes.
2. In the meantime, mix the two flours in your stand mixer with a spoon.
3. Then, add the olive oil and yeast water to the flour.
4. With your kneading hook, mix on low for about 5 minutes or until the dough is mixed and forms a ball.
5. In a well oiled bowl, put the dough in and cover with plastic wrap.
6. Let it rise in a warm place for 45 minutes.
7. In the meantime, prepare a baking sheet with parchment paper brushed with olive oil.
8. Once the dough has risen, preheat the oven to 400°.
9. Press and mold the dough down into a thin rectangle on the baking sheet.
10. Then spread the garlic on the top of the dough.
11. Sprinkle on the salt, pepper, tomato halves and cheese.
12. Top with a drizzle of olive oil, if desired.
13. Bake the focaccia for about 25-35 minutes, or until light brown and hollow when tapped. (Tip: If the bread is getting too brown and still not finished baking, simply cover the bread with some foil until it’s baked thoroughly.)
14. Allow the bread to cool for about 15 minutes and top with the basil.
15. Slice and enjoy with your favorite Italian meal!