• 3/4 C. warm water
• 1 1/2 tsp. sugar
• 1 tsp. active dry yeast
• 1 Tbs. extra virgin olive oil
• 1 tsp. salt
• 1 tsp. dried rosemary
• 1 tsp. dried basil
• 1 C. all purpose flour
• 1 C. whole wheat flour

Pour water into large bowl. Dissolve sugar and yeast in water and let stand 10 minutes (should be bubbly). Stir in oil, salt, rosemary and basil. Add flours, 1/2 C. at a time, stirring until dough begins to pull away and form a ball.

Turn dough onto a lightly floured surface and knead for 5 minutes or until dough is smooth and elastic, adding flour as needed. Spray a bowl with cooking spray, place dough in bowl and turn so that all sides are coated. Cover with a towel and let rise in a warm dry place for 1 hour (or until doubled).

Turn dough onto lightly floured surface and knead 1 minute. Divide into 3 balls and roll each into a 6-inch circle. Use your fingers to put "dimples" into surface of dough. Place on a baking sheet sprayed with cooking spray, cover and let rise for 30 minutes.

Preheat oven to 400 degrees. Spray tops of dough with cooking spray and bake about 13 minutes or until golden brown. Remove from oven and slice each foccacia into 8 wedges. Serve with soup, salad or as an appetizer with a dip.

Yield: 8 servings (3 wedges per serving)