I love tender crisp focaccia with a salad or for a quick bite. This Whole Wheat Focaccia is another way to make the delicious savory bread that is lighter but still tasty.
Hello everyone! It is almost the end of the week. What that means over here is that I will soon be sorting laundry, editing photos that I shot during the week and get ready for weekend outdoor time with my kids.
When you live in a country that gets below zero temperatures for most of the year, outdoor time is precious. We try to spend as much outdoor time as possible during the weekend, may it be camping, or an ice-cream stroll to the park.
Even if that means I smell of sauteed onions, or I still have bread dough stuck to my fingers, we need to get out that door as often as we can.
But before all that happens, let me tell you about this Whole Wheat Focaccia. While we have plenty of sweet breads here on the blog, I also have a fondness for savory ones.
Do you remember this Easy Focaccia from last year? I had an itching last month and I decided to make a whole wheat version of it. That is kind of my “thing” lately. Making whole wheat versions of some of the bread here on the blog.
That is why we have this Whole Wheat Cinnamon Rolls with Easy Caramel Glaze. And I am still imagining a lot more whole wheat versions to come so just stay around.
Whole Wheat Foccacia with Caramelized Onions and Mozzarella
I stepped it up by adding caramelized onions. You guys, I can’t stress enough how much I love the flavor of caramelized onions. With a little bit of honey drizzled while it caramelizes in the pan, the flavor is just amazing.
Also, a little sprinkling of cheese is a must. That cheese that gets crisp and browned as the bread bakes-it is to die for.
This is an easy version Focaccia like my regular one. If we are to base it on the real deal, traditional focaccia, it will take more than a day to make it. So quick is good, especially If I am itching to go outside.
How to Make Whole Wheat Focaccia?
In a small bowl, dissolve the yeast in warm water. Let this mixture stand until foamy. In another bowl, combine salt, sugar, oregano, basil, ground pepper and the whole wheat flour.
Make a well in the center of the dry ingredients and pour the yeast mixture and oil into the center. Stir everything with a wooden spoon until a soft, shaggy dough is formed.
Dust a clean surface with a little bit of all-purpose flour. Note that I did not use whole wheat flour for dusting as that will not help much with the stickiness during kneading.
Turn the dough over into the floured surface and knead, adding more all-purpose flour as needed to help with the stickiness of the dough.
Once the dough is elastic and smooth (note: whole wheat dough is more sticky than all-purpose flour dough so it is fine if your dough seems to be stickier than usual), shape it into a ball and place it in a bowl. Cover it with a towel and let rise for 1 hour or so, until doubled in size.
Gently deflate the risen dough and place it on a greased 15x 10 inch baking sheet.
Pat the dough into a rectangle to take the shape of the pan, and that is about 1/2 inch thick. Cover the pan loosely and let rise for 25 minutes.
Preheat oven to 425 F. Makes indentions in the surface of the dough by poking it with your fingers. Brush olive oil all over the dough, sprinkle mozzarella and the caramelized onions.
Bake the focaccia in the oven for 12-16 minutes or until the top is lightly browned and the cheese has melted.
Serve this warm with a salad on a hot day, or with a bowl of soup on cold days. You will love it either way! Now excuse me, I think it is time to go outside.
More Delicious Recipes:
- Mushroom Jalapeno Naan Pizza
- Vegetable Mozzarella Tortilla Pizza
- Roasted Veggies Flatbread Pizza
- Easy Focaccia
- Hawaiian Rolls
- Milk Bread
- Japanese Milk Buns
- Garlic Herb Bread
- Sweet Cheese Rolls
- Chicken Burger Sliders
- Asparagus and Ham Puff Pastry Pockets
Whole Wheat Focaccia with Caramelized Onions and Mozzarella Cheese
Ingredients
- 2 and 1/4 cup whole wheat flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp active dry yeast
- 1/2 tsp dried oregano
- 1/4 tsp dried basil
- pinch of ground pepper
- 1 cup warm water
- 2 tbsp vegetable oil
- 1 tsp garlic powder
- 1/4 cup shredded mozzarella cheese
- 3-4 tsp olive oil for brushing on the bread
- up to 1/4 cup all-purpose flour for kneading
For the Caramelized Onion
- 1 medium onion chopped into long strings
- 3 tbsp butter
- 1/4 tsp salt
- a short drizzle of honey
Instructions
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In a small bowl, dissolve the yeast in warm water. Let this mixture stand until foamy. In another bowl, combine salt, sugar, oregano, basil, ground pepper and the whole wheat flour.
-
Make a well in the center of the dry ingredients and pour the yeast mixture and oil into the center. Stir everything with a wooden spoon until a soft, shaggy dough is formed.
-
Dust a clean surface with a little bit of all-purpose flour. Turn the dough over into the floured surface and knead, adding more all-purpose flour as needed to help with the stickiness of the dough. Once the dough is elastic and smooth (note that whole wheat dough is more sticky than all-purpose flour dough so it is fine if your dough seems to be stickier than usual), shape it into a ball and place it in a bowl. Cover it with a towel and let rise for 1 hour or so, until doubled in size. Meanwhile, make the caramelized onions (instructions below).
-
Gently deflate the risen dough and place it on a greased 15x 10 inch baking sheet. Pat the dough into a rectangle to take the shape of the pan, and that is about 1/2 inch thick. Cover the pan loosely and let rise for 25 minutes.
-
Preheat oven to 425 F. Make indentions in the surface of the dough by poking it with your fingers. Brush olive oil all over the dough, sprinkle mozzarella and the caramelized onions. Bake focaccia in the oven for 12-16 minutes or until the top is lightly browned and the cheese has melted. Serve warm.
To Make the Caramelized Onions
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Heat butter in a medium skillet until bubbly, add the onions and cook over medium heat, tossing frequently. Once the onions are soft and translucent, add the salt and drizzle a little bit of honey. Continue to cook until the onion has caramelized. Turn off heat.
Recipe Notes
- When kneading the dough, use all-purpose flour for dusting. Whole wheat flour will not help much with the stickiness. However, just dust sparingly and don't over do it.
- Whole wheat bread dough is stickier than the ones made with all-purpose flour. Your kneaded dough will not lose it stickiness entirely. It will feel tackier and more sticky than a regular bread dough. You can judge the dough by its elasticity. It should also feel smoother than it was before kneading.
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