Tomato Herb Focaccia

I found an illustrated recipe for Italian Focaccia online. Unfortunately, even the "oven-sized" proportions the recipe writer suggests are a bit too much for our kitchen. Here's my version, with some added whole grain for texture and nutrition.

2 c flour
1 c whole wheat flour
1½ t yeast
¾ c very warm water (about 120°F)
½ c oil, divided
½ t salt
2 roma tomatoes, thinly sliced
2 T fresh basil, finely chopped (or 2 t dried)
1 T fresh oregano, finely chopped (or 1 t dried)
½ t coarse salt

1. Combine dry ingredients; stir in water and ¼ c oil.
2. Knead until smooth, 10-15 minutes.
3. Cover dough and let rise 1-2 hours, until nearly tripled in size.
4. Meanwhile, set tomato slices to marinate in remaining oil and herbs.
5. Gently press and stretch dough into 9 x 13 pan sprinkled with cornmeal.
6. Press dimples into top of dough using fingertips or a small spoon. Let rise 15-30 minutes more.
7. Preheat oven to 450°F. Set a shallow pan of water on lowest rack.
8. Arrange tomatoes atop focaccia; drizzle with marinade and sprinkle with coarse salt.
9. Bake focaccia 20-25 minutes or until golden.
10. Cut into 24 strips.

Nutrition Facts Serving Size 2 piece (32 g) Serving per Recipe 12
Amount per Serving Calories 111 Calories from Fat 4
	% DV
Total Fat 0.5g Saturated Fat 0g Monounsaturated Fat 0g Polyunsaturated Fat 0g Cholesterol 0mg Sodium 1mg Total Carbohydrates 23.5g Dietary Fiber 2g Sugars 0g Protein 3.5g	1% 0% 0% 0% 8% 7%