Rosemary Focaccia With Herbed Cream Cheese - cooking recipe

Ingredients

6 sprigs fresh rosemary, finely chopped
1/2 oz dry active yeast, dissolved in 2 cups lukewarm water
2 tsp salt
7 tbsp olive oil
1 2/3 cups whole wheat flour
3 1/4 cups all-purpose flour
1 tsp sea salt
1/2 lb cream cheese
4 sprigs fresh basil, finely chopped
4 sprigs fresh flat-leaf parsley, finely chopped
2 oz sun-dried tomatoes in oil, drained and finely chopped
2 cloves garlic, peeled and crushed

Preparation

Reserve 1 tbsp rosemary and place the rest in a mixing bowl with the yeast water, salt and 5 tbsp olive oil. Add 1 1/4 cups flour and knead with the dough hook of a mixer or with your hands. On a floured work surface, gradually knead in the remaining flour until the dough is smooth and elastic. Cover and allow to rise in a warm place for 45 mins, until the dough has doubled in size. Knead the dough again and allow to rest in a warm place for 30 more mins.
Cut the dough in half and form into 2 loaves, about 12 x 4 inches. Place on a greased baking sheet and score the tops. Sprinkle with the sea salt, 2 tbsp oil and the reserved rosemary. Cover and allow to rest for 15 mins. Preheat the oven to 400\u00b0F. Bake for 20-25 mins, until a skewer comes out clean.
Meanwhile, mix the cream cheese, herbs, tomatoes and garlic. Season with salt and black pepper and serve with the warm bread.