Onion Focaccia Recipe

• 1 Tbsp. instant dry yeast
• 1 c. hot water
• 2 c. whole wheat flour
• 2 c. unbleached bread flour
• 6 Tbsp. extra virgin olive oil
• 1 tsp. salt
• 1 lb Vidalia onions, thinly sliced
• freshly grnd black pepper
• cornmeal

1. Combine both flours together thoroughly.
2. You may optionally use entirely bread flour (4 c.) eliminating the whole wheat flour.
3. Stir yeast into hot water in a large mixing bowl.
4. Let stand for 10 min.
5. Stir in 2 c. flour and beat till mix is sticky.
6. Turn dough out onto a lightly floured surface and knead in remaining flour till the dough is smooth and elastic.
7. Place in an oiled bowl, cover and allow to rise till doubled in bulk.
8. Punch down, pour over 4 tb extra virgin olive oil and add in salt.
9. Knead once more, till smooth.
10. Roll into a circle 10 to 12 inches in diameter.
11. Place on a well oiled 15 inch pizza pan dusted with cornmeal.
12. Let rise until nearly doubled.
13. Heat remaining extra virgin olive oil in a frying pan and gently saute/fry the onion for 8 to 10 min.
14. Spread onions over dough (allow them to cold slightly first) and sprinkle with pepper.
15. Bake at 425

yeast, water, whole wheat flour, flour, extra virgin olive oil, salt, vidalia onions, freshly grnd black pepper, cornmeal

Taken from cookeatshare.com/recipes/onion-focaccia-41994 (may not work)