FOCACCIA:

un-baked

In a bowl combine

1 cup whole wheat flour

2 cups all-purpose flour

½ teaspoon salt

2 teaspoons yeast

Mix yeast with the flours and salt. Make a well in the flour and add all at once 1 cup warm water (from the tap is fine) and 2 tablespoons olive oil. Knead until smooth and elastic.

Let rise

On floured surface roll out to about ½ inch thickness. Place on greased cookie sheet. If you like brush with 1 tablespoon oil or a few tablespoons of bruschetta (which is an olive relish, nice and salty). Press finger tips into dough to make indentations.

Let rise again

Bake at 350 for about 30 minutes or until golden.

The key to making this yummy is all the additions

Add whatever you like to the flour in the first step:

Sun dried tomatoes cut into slivers

Chopped olives

Thinly sliced onion

Minced garlic

Chopped herbs (rosemary and thyme are traditional, fresh or dried)

And top with whatever you like, gently pressing the ingredients into the top before the dough rises the final time (more olives, thin slices of onion, rosemary).

A favorite:

Slivered sun dried tomatoes in the dough

Garlic, thinly sliced onions and sliced olives pressed into the top

Baked