- 1 C white whole wheat flour
- 1 – 1 1/2 C unbleached AP flour
- 1 C warm water (100-110F)
- 2 1/4 t yeast
- 1 t kosher salt
- 2 T extra virgin olive oil
- 1 large head roasted garlic
- 1/4 chopped sun-dried tomatoes
Pre-heat oven to 350F. Cut off the top of the garlic bulb so that all the cloves are exposed. Drizzle and then rub with 2 t olive oil. Wrap in foil and bake in the oven for 1 hour.
Soak your tomatoes in hot water until rehydrated. Discard water, chop coarsely.
Once the garlic comes out of the oven, let cool and then squeeze out of the paper with your fingers or the back of a chef’s knife.
Whisk yeast into warm water and let stand 10 minutes. Meanwhile assemble the remaining ingredients and mix together in a large bowl. Add in the garlic and chopped sun-dried tomatoes until evenly spread throughout the flour. Add in the water/yeast mixture and mix with a wooden spoon until just incorporated. Turn out onto floured surface and knead until stretchy and soft, adding more flour as needed.
Put into washed, greased bowl (I grease it with the left-over oil from the garlic) and let rise for 30-45 minutes until doubled in size.
Pre-heat oven to 375F, punch down the dough and divide into 10-12 balls. Roll into logs and dust with cornmeal.
Bake for 12-15 minutes or just until golden brown on top.
Serve along side pasta with extra marinara and/or extra virgin olive oil for dipping.