Cheesy Onion Focaccia
Makes 2 breads (6 to 8 servings each)
|1/2||cup plus 3 tablespoons honey, divided|
|2-1/3||cups warm water, 105° to 115°F, divided|
|1-1/2||packages active dry yeast|
|6||tablespoons olive oil, divided|
|3||cups whole wheat flour|
|4-1/2||teaspoons coarse salt|
|3||to 4 cups all-purpose flour, divided|
|1||large red onion, thinly sliced|
|1||cup red wine vinegar|
|1||cup grated Parmesan cheese|
|1/2||teaspoon onion salt|
|Black pepper to taste|
- To proof yeast, place 3 tablespoons honey in large bowl. Pour 1/3 cup water over honey. Do not stir. Sprinkle yeast over water. Let stand at room temperature about 15 minutes or until bubbly.*
- Add remaining 2 cups water, 3 tablespoons olive oil, 1/3 cup cornmeal and whole wheat flour to yeast mixture; mix until well blended. Stir in salt and 2 cups all-purpose flour. Gradually stir in enough remaining all-purpose flour until mixture clings to sides of bowl.
- Turn dough out onto lightly floured surface. To knead in remaining flour, fold the dough in half toward you and press dough away from you with heels of hands. Give dough a quarter turn and continue folding, pushing and turning until the dough is smooth and satiny, about 10 minutes.
- Halve the dough. Place each half in a large, lightly greased bowl; turn each dough half over to grease surface. Cover each with clean kitchen towel and let dough rise in warm place (85°F) until doubled in bulk.
- Meanwhile, combine onion, vinegar and remaining 1/2 cup honey. Marinate at room temperature at least 1 hour.
- Grease 2 (12-inch) pizza pans and sprinkle with additional cornmeal. Stretch dough and pat into pans; create valleys with fingertips. Cover dough with greased plastic wrap; let rise for 1 hour. Dough will double in size.
- Preheat oven to 400°F. Drain onions and scatter them over dough. Sprinkle with remaining 3 tablespoons olive oil, Parmesan cheese and onion salt; season with pepper.
- Bake 25 to 30 minutes until flatbread is crusty and golden. Cut into wedges to serve. Serve warm.
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