This came out of an attempt to make another type of foccacia with my beloved crock pot recipe! M loves dense breads like this one and I think its really something slightly toasted with a bit of butter. This is a pretty easy companion to this rosemary bread I made last fall.
- 1 cup hottest tap water
- 1 tbsp. sugar
- 2 tsp. dry active yeast (I used 2 packets, which were heaping tsp.)
- 1 tsp salt
- 1/4 tsp Italian herb mix
- 1/8 tsp black pepper
- 2 tbsp extra virgin olive oil
- 1 1/2 cups whole wheat flour
- 1/2 cup white flour
- 1/4 cup chopped roasted red pepper
- 1/8 cup finely grated parmesan cheese
- cooking spray
In a large bowl, mix water, sugar and yeast and let sit for 10 minutes to proof. Stir in salt, herb mix, black pepper, and olive oil. Add whole wheat flour in batches, stirring to combine. Add bread flour and stir until the dough forms a ball. I do this in my stand mixer and then took it out to knead. Place dough in a lightly greased bowl and let rise for about an hour in a warm spot. Spray crock pot with cooking spray and put dough into an oval. Top with roasted red pepper and parmesan cheese. Cook on high for an hour, removing or venting the lid for the last 10 minutes to let the top crust over.