Wholemeal Focaccia

This is one of the very best focaccia I ever made. So good with butter or oil and balsamic vinegar.


225g wholemeal flour
425g plain flour
17g dried yeast
2tbsp olive oil
1 tbsp brandy
1 tsp salt
2 tsp sugar
1 cup Luke warm milk
1 cup Luke warm water
Tsp chopped fresh rosemary
1 tbsp olive oil extra
2 tbsp grated Parmesan cheese

Put flours yeast 2 tbsp oil slat sugar milk water and brandy in a mixing bowl and mix with hook attachment for 10 minutes on low speed. Remove hook, cover with kitchen cloth and leave to prove for 3/4 hour. Put back hook and knead for further 10 minutes. Lightly oil a baking tray of approx 30x45cm . Transfer dough to tray and drizzle the remaining oil on top. With your fingers open the dough to cover baking sheet completely and evenly. Indent the dough with the back of a wooden spoon making holes one next to another 2 cm apart. Sprinkle with cheese and chopped fresh rosemary. Put the Focaccia in cold oven and switch on light. Close oven door and leave to prove for 1 hour. Turn oven on to 220c leaving Focaccia inside. Bake for 35mins until a light brown crust forms on top and sounds hollow when tapped underneath. Focaccia can be cut into chunky slices and freeze well when completely cold wrapped in plastic bag.