Parmesan Basil Foccaccia

Let's face it, today called for soup. New Englanders have not seen the sun in days and the kids had swim class outside in 60 degree temps and drizzle. They were begging for soup. Tonight I made Turkey Noodle Soup with Parmesan Basil Foccaccia. The star of the meal was definitely the bread. My family loves bread, especially the homemade kind. This foccaccia is so easy and versatile. Since I have fresh basil growing in the backyard I decided to add it on top, but this bread can be topped with anything from sea salt to thyme.

Parmesan Basil Foccaccia

2 cups lukewarm water
2 teaspoons active dry yeast
2 cups bread flour
2 cups white whole wheat flour
2 Tablespoons ground flax seed
2 teaspoons salt
2 teaspoons olive oil
2 tablespoons basil -- chopped
1 teaspoon kosher salt
1/2 teaspoon garlic powder
3 Tablespoons Shredded Parmesan cheese

Measure the water into a large bowl. Sprinkle the yeast over the water and stir until dissolved. Stir in 2 cups all purpose flour, garlic powder, flax seed, and the salt, and stir until smooth. Stir in remaining 2 cups of white whole wheat flour, until dough pulls away from the sides of the bowl and the flour is incorporated.

Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, 30-40 minutes.

Preheat oven to 500 degrees. Oil a 13x18 baking sheet. Pour the dough onto the sheet. Brush the dough with olive oil. Stretch the dough into a 1 inch thick oval. Brush the loaf with more olive oil , and sprinkle with basil, parmesan cheese and salt. Make indents with fingers.

Lower oven to 450 degree and bake for 20-25minutes or until golden brown on top and bottom.

Yield:
"1 loaf"