Tomato’n Onion Focaccia Bread

Number of servings :

Prep time:

Cooking time:

Type of meal : | Breads and muffins | Breads and muffins

Special diet :

Ingredients

Dough:
1 cup (250 mL) white flour
1 envelope (2-1/4 tsp/11 mL) instant yeast
1 tsp (5 mL) salt
1 cup (250 mL) hot water
2 tbsp (30 mL) olive oil
1 cup (250 mL) whole wheat flour
1 cup (250 mL) white flour
1 tbsp (15 mL) cornmeal
Topping:
2 tbsp (30 mL) olive oil
1 large onion, thinly sliced
1 clove garlic, minced
1/4 cup (50 mL) oil packed sun-dried tomatoes, chopped
1/4 cup (50 mL) Parmesan cheese, grated
2 tbsp (30 mL) fresh basil leaves, chopped

Directions

Combine first 3 ingredients in large bowl. Add water and oil. Beat at medium speed of electric mixer for 2 minutes. Add half of whole wheat flour. Beat 2 minutes longer. Stir in remaining whole wheat flour and 1/2 cup (125 mL) white flour. Stir in remaining flour gradually to make a soft, non-sticky dough. Cover and let rest 15 minutes. Grease a 13” x 9” (33 x 23 cm) cake pan. Sprinkle with cornmeal, shaking to distribute it evenly. Press dough into pan. Cover with tea towel. Let rise in warm place (75°-85°F/24°-29°C) until doubled (30 – 40 minutes). Prepare topping while dough is rising. Sauté onion and garlic in 1 tablespoon (15 mL) oil in large frying pan until tender. Set aside. Poke deep holes with finger in risen dough about 1” (2 cm) apart over entire surface. Brush 1 tablespoon (15 mL) oil over top. Spread onions evenly over dough. Sprinkle tomatoes, cheese, and basil on top. Bake at 400°F (200°C) for 15 to 25 minutes, or until golden. Remove from pan immediately. Serve warm.

Makes 8 servings.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:1932

• Type of Meal Breads and muffins

Type of Meal Breads and muffins