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Whole Wheat Focaccia Bread

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Level: Intermediate

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Description

Rustic whole wheat focaccia bread with crispy caramelized onions, sun-dried tomatoes and fresh basil.

Ingredients

  • FOR THE FOCACCIA DOUGH:
  • 1 cup Warm Water (between 100 And 110 F)
  • 1 package Dry Yeast, 0.25 Ounce Packet
  • 1 teaspoon Honey
  • 2-½ cups Whole Wheat Flour
  • 1 teaspoon Kosher Salt
  • ¼ teaspoons Ground Black Pepper
  • 1 teaspoon Dried Rosemary
  • ¼ cups Grapeseed Oil
  • ¾ cups Fresh Basil Leaves, Loosely Packed, Chopped
  • FOR THE FOCACCIA TOPPINGS:
  • 2-½ Tablespoons Grapeseed Oil, Divided
  • 1 Tablespoon Butter
  • 1 whole Yellow Onion, Sliced
  • ⅓ cups Parmesan Cheese, Grated
  • ¼ teaspoons Kosher Salt
  • 1 dash Ground Black Pepper
  • ⅓ cups Sun-dried Tomatoes (julienned), Patted Dry

Preparation

In a bowl or in the bowl of your stand mixer, stir together the water, yeast and honey. The water should be between 100 and 110 F. Allow the mixture to sit about 10 minutes until the yeast looks puffy and smells pungent.

In a separate bowl, combine the whole wheat flour, salt, pepper and dried rosemary. Stir together to combine. Add the flour mixture into the mixer bowl along with the grapeseed oil.

If you’re doing this by hand, mix the ingredients together well until you can form a ball. Turn the ball of dough out onto a floured surface, press the chopped basil leaves into the dough and kneed the dough until smooth, about 8 to 10 minutes.

If you’re using a Kitchen Aid stand mixer, simply add the basil into the bowl of dough and use the dough hook attachment. Turn the mixer on a medium setting (I use speed 4) and allow the hook to do the work, kneading the dough for 10 minutes.

Place the ball of dough in a bowl and allow it to sit covered (by plastic wrap or a kitchen towel) for 1 hour in a warm place. It should be twice the size you started out with after about an hour.

While it’s rising you can make the toppings. Add half a tablespoon of grapeseed oil and a tablespoon of butter into a skillet and heat over medium. Add the onion and sauté, stirring frequently until onion is translucent. Once onion is translucent, reduce heat to medium low and allow onions to brown, stirring every few minutes. Allowing the onions to wilt, turn completely brown and caramelize will take about 30 to 40 minutes. Then remove the pan from the heat and set aside.

Preheat the oven to 450 F.

Prepare a lightly oiled baking sheet (a 9 x 13” size works great, but no worries if yours is bigger). Turn the dough out onto the sheet and press it into the sheet with your palms until the dough meets the edges or until dough is about ¼” thick. Poke holes into the surface of the dough with your finger then drizzle 2 tablespoons of grapeseed oil over it. Use your hands to evenly coat the dough with the oil. Allow the dough to sit another 10 to 20 minutes until it appears puffy and swollen again.

Spread the Parmesan cheese, salt and black pepper over the dough then spread the sun-dried tomatoes and caramelized onions on top, pressing them into the dough slightly.

Bake in the oven until golden brown around the edges, about 15 minutes. Then turn temperature down to 350 F and bake another 5 minutes (until the center is cooked all the way through). Remove the pan from the oven and allow the bread to cool about 10 minutes then serve with dinner!

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