Tell the truth. You miss that whole wheat taste in your bread. That chew, that bite. Spill it!
Well, if there’s truly nothing you can’t have but gluten itself (and I stand by that mantra), then that taste and that mouth feel shouldn’t be out of reach.
That had better be right, or this whole thing is just plain mean.
Don’t worry. It’s right! This whole grain bread has that bite, that chew we’re missing. Okay, I’m missing. Okay, maybe you are too. Are you, or am I just embarrassing the living daylights out of myself? :/
The first few times I made this dough, I made focaccia. And it was glorious.
Then, this last time, for the money shots, I had a bit of leftover dough. Ever the miser, I had to do something with it. Enter the Parmesan & herb focaccia bagel. It’s a really nice, dense & chewy bagel with all kinds of fabulous nutrition. It’s a New York bagel. Not the kind of bagel-shaped bread you get from a package (respec’ to packaged bread, which has its place, indeed).
And don’t forget about the instant yeast.
Red Star Yeast is a new sponsor of this site, but I selected them because they have the best instant yeast, and that’s a fact, Jack. Its quality is consistently perfecto, and it’s totally cheap when you buy a jar online (free shipping when you spend $40 or more, too). Of course, they also have every other sort of yeast under the sun. And we’re working together to take the mystery out of baking with yeast.
Mystery is good in courtship. In a haunted house. In a Stephen King novel.
Not in baking with yeast.
So what do you think?
Looks totally do-able to me. And not the least bit mysterious.
Be not afraid. Yeast-baking is a snap, especially once you get some practice under your belt.
Roll out the dough between two sheets of parchment paper. Remove the parchment, and roll it gently onto the rolling pin, to help transfer it to the sheet pan.
Dimple it with a floured pinky.
Drizzle it with olive oil.
Brush the oil all over the surface of the dough.
Add the chopped fresh herbs.
Sprinkle liberally with Parmigiano-Reggiano (it makes a difference if you use the real stuff – it’s kind of spendy, but a little goes a long way since it has such big flavor).
Then maybe you make a bagel with the odds and ends from the dough?
Sprinkle with all kinds of good stuff.
Or just keep it old school. Focaccia … as focaccia. You can’t go wrong. Here’s how:
|Whole Grain Parmesan & Herb Focaccia|
- 2 3/4 cup (385g) all-purpose gluten-free flour, plus more for sprinkling (I use Better Batter)
- 2 teaspoons xanthan gum (omit if using Better Batter)
- 10 tablespoons (85g) sweet white sorghum flour
- 3 tablespoons (38g) whole grain teff
- 1/4 teaspoon cream of tartar
- 2 tablespoons dried Herbes de Provence, crushed
- 2 tablespoons (28g) sugar
- 2 teaspoons instant (or breadmaker or rapid-rise) yeast
- 1 tablespoon kosher salt
- 1/2 teaspoon apple cider vinegar
- 1 extra-large egg white
- 4 tablespoons (56g) extra-virgin olive oil, plus more for drizzling
- 1 1/4 cups warm water, about 100 degrees F
- 1 tablespoon chopped fresh rosemary needles or thyme leaves
- Finely grated Parmigiano-Reggiano cheese
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a large nonreactive spoon if you don’t have a stand mixer), place the all-purpose flour, xanthan gum, sorghum flour, teff, cream of tartar, Herbes de Provence, sugar and yeast, and whisk to combine well with a separate, handheld whisk. Add the salt, and whisk again to combine well.
- Add the vinegar, egg white, olive oil and water, beating well with the paddle attachment (or your large spoon) until the dough comes together. Continue beating on high power for a few minutes. The dough should be thick, but tacky to the touch. Don’t worry about its being too wet. Don’t start adding all kinds of extra flour! It’s meant to be tacky. Gather the dough together with wet hands into a loose ball. Sprinkle or spray the dough with warm water, and cover the bowl with plastic wrap. Place in a warm-draft-free area until it has risen to about 150% its original size.
- Preheat your oven to 375 degrees F, and line two quarter sheet pans (or one half sheet pan) with parchment paper and set them aside.
- If using quarter sheet pans, turn the dough out onto a lightly floured piece of parchment paper, and divide it into two equal parts (see photo). Sprinkle the top of the dough lightly with all-purpose flour. With floured hands, press the dough into a disk. Place another sheet of parchment paper on top of the dough, and roll between the two sheets of parchment paper until it is the approximate size of the quarter sheet pan (13″ x 9″), and about 1/4 inch thick. Remove the top sheet of parchment paper, and roll the dough loosely & carefully onto the rolling pin (see photo). Transfer the dough to the prepared quarter sheet pan, and unroll the dough into the pan.
- With a floured pinkie, dimple the surface of the dough (see photo). Drizzle with extra olive-oil, and brush the oil evenly over the entire surface of the dough. Sprinkle evenly with the chopped fresh herbs, and cover liberally in the finely grated Parmigiano-Reggiano cheese. Repeat with the other half of the dough.
- Place the pans (one at a time) in the center of the preheated oven and bake, rotating once, until lightly golden brown all over (about 15 minutes).
- Slice and serve immediately. Store leftovers wrapped in Press ‘n’ Seal at room temperature for a couple days, or freeze for longer storage.
King Arthur gluten-free flour will NOT work in this recipe. Although it works just fine in some other recipes, it will NOT work in yeast breads.
Do not freeze unbaked yeast dough. You can refrigerate the dough in a sealed plastic container after rising if you are not ready to use it right away, but it should not be frozen unbaked.
I had a bit of unused dough one of the times I made this recipe, so I made a bagel by shaping the dough into a round with floured hands, poking a hole in the center of the round with a floured finger, boiling the dough until it floats to the surface of boiling water (about 2 minutes), then covering with olive oil, chopped fresh herbs and cheese, and baking for about 12 minutes or until golden brown all over.