Garlic Croutons
Shared by Margie (marge44@webtv.net)

1 clove of garlic
3 slices of thick bread
2 tablespoons (2x15ml) (1 fl.oz) of olive oil

Cut garlic in half and rub over bread. Remove crusts from the bread. Cut bread into quarter inch squares. Heat oil in a frying pan, add bread and fry until crisp and brown. Drain on crumpled kitchen paper, serve hot

Whole Wheat and Rosemary Focaccia
Serves: 16
Focaccia is a delicious flat bread made with yeast.

1 cup warm (105-115° F) water
1 tablespoon sugar
1 envelope (1/4 ounce) dry yeast
3 tablespoons Olive Oil
2 cups all-purpose flour or more as needed
1/2 cup whole wheat flour
1 teaspoon salt
1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
1 garlic clove, finely chopped

In a large bowl combine water and sugar; sprinkle with dry yeast. Let stand 5 minutes. Stir in 2 tablespoons olive oil, flour and salt. Stir, adding more flour, if needed, to make a soft dough. Knead dough with dough hook or by hand on a lightly floured board until it is smooth and soft, about 8 minutes. Spray a large bowl with olive oil cooking spray and add the dough. Cover and let stand in warm spot until doubled in bulk, about 1 hour.

Meanwhile preheat oven to 400° F. Combine the remaining 1 tablespoon oil, rosemary and garlic in a small skillet; heat, stirring, over low heat until garlic begins to sizzle. Set aside and cool. When dough is ready, punch down, place in center of a non-stick baking sheet and stretch or roll into a 12-inch circle. Brush with the rosemary oil.

Bake on bottom oven rack until browned and crisp, 15 to 20 minutes. Cool on wire rack, cut into 2-inch squares.