Ingredients
2 Tsp active dry yeast
2 Cup warm water
1/4 cup honey
1/2 Cup olive oil
2 Tsp sea salt
1/4 Cup Rosemary, fresh chopped
2 1/2 Cup whole wheat flour
2 1/2 Cup white bread flour
1 Cup Sun dried tomatoes, chopped
Topping
8 coves garlic, minced
1/4 olive oil
1/c Cup Rosemary sprigs
Course salt
Fresh ground pepper
Preparation
In a small bowl mix warm water with honey, add the yeast and let stand 10 minutes until foamy. In a large bowl combine oil, salt, tomatoes and rosemary. Add the yeast and 1 cup of whole wheat flower. Blend with a wooden spoon until well combines. Add the remaining whole wheat flour and white flour 1/c cup at a time until you can turn the dough onto a floured work surface. Add the remaining flour while you knead. The dough should be soft and pliable but also feel a little sticky. Add more flour if dough is wet. Knead for 5-10 minutes and then place it in a lightly oiled bowl. Cover with a damp towel and let it rise a warm draft free place for 1 1/2 hours. Punch dough down, lightly oil a large baking pan and turn dough out onto the pan. Let rest covered with a dry towel for 1 1/2 hours.
Gently stretch dough to fill the pan if you feel resistance, leave the dough a few minutes to rise again.
Topping: Mix garlic and olive oil in a small bowl. Make indentations in the dough with the tips of your fingers. Smear topping over the dough. Sprinkle the top with course salt and rosemary sprigs.
Bake 30-40 minutes in a 350 oven until puffed and golden. Let cool 5 minutes before cutting.
