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Whole Wheat Focaccia with Caramelized Onions and Mozzarella Cheese

Whole Wheat Focaccia is another way to enjoy the savory bread in a lighter but still tasty version. You will love that it has caramelized onions and cheese!
Course Side Dish
Cuisine Italian
Keyword whole wheat focaccia
Prep Time 20 minutes
Cook Time 12 minutes
rise times for the dough 1 hour
Total Time 32 minutes
Servings 10
Calories 188 kcal
Author sanna


  • 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


  1. 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. 

  2. 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.

  3. 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).

  4. 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.

  5. 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

  1. 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

Nutrition Facts
Whole Wheat Focaccia with Caramelized Onions and Mozzarella Cheese
Amount Per Serving (1 serving)
Calories 188 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 11mg4%
Sodium 341mg15%
Potassium 129mg4%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 1g1%
Protein 5g10%
Calcium 27mg3%
Vitamin C 0.8mg1%
Vitamin A 125IU3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

  • 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.