1. In a large bowl, combine yeast, 1 teaspoon salt, and 1 cuo of flour. 2. In 1 quart saucepan, heat 2 tablespoons oil and 1 cup water over medium heat until very warm (120-130) With mixer at low speed, gradually beat liquid into flour mixture just until blended, increase speed to medium and beat 2 minutes. 3. Add 1/2 cup flour, beat 2 minutes. 4. With wooden spoon, stir in whole wheat flour to make a soft dough. 5. Knead dough in bowl 8 minutes, working in about 1/2 cup more flour. 6. (You can use mixer with Dough Hook- therefore you don't have to mix or knead by hand). 7. Cover loosely with plastic wrap, let rest 15 minutes. 8. Grease 13 x 9 inch metal baking pan, sprimkle with cormeal. 9. Pat dough into pan, pushing to corners. 10. cover loosely with plastic wrap. 11. let rise in a warm place (80-85 degrees) 30 minutes, or until doubled. 12. In 10 inch skillet, heat 1 tablespoon oil over medium heat, add onion, cook until tender. 13. Preheat oven to 400 degrees. 14. With finger make deep indentations 1 inch apart over entire surface of dough. 15. (almost to bottom of pan). 16. Drizzle with remaining 1 tablespoon oil. 17. Spoon onion evenly over dough in pan. 18. Sprinkle with remaining ingredients. 19. Bake Focaccia for 20-25 minutes, until golden. 20. Cool 10 minutes in pan on wire rack. 21. Serve warm, or, remove from pan and cool completeley and serve later. 22. ENJOY. ---------------------------------------------------------------------------
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