3-Grain, 3-Onion Focaccia
Prepare this dough the day before your picnic. After the first rise, wrap and
refrigerate the dough, then proceed in the morning. For a really crispy crust, remove
focaccia from the baking sheet with a spatula or pizza peel, and continue to bake directly
on oven rack for the last 3 to 5 minutes.
1 cup each, unbleached white flour, whole wheat flour, and oatmeal
1/2 cup cornmeal
1 teaspoon salt
1 package dry active yeast
2 teaspoons each, poppy seeds, and fennel seeds
1 tablespoon chopped pumpkin seeds
1-1/2 cups warm water
1 tablespoon honey or sugar
2 scallions, sliced
1 small yellow onion, sliced
1 small red onion, sliced
1 tablespoon olive oil
- In a large mixing bowl, whisk together flours, oatmeal, cornmeal, salt, and yeast. Add
poppy, fennel, and pumpkin seeds. In a small bowl, dissolve honey or sugar in warm water.
Make a well in the center of dry ingredients and add water, mixing until all liquid is
incorporated. Cover and set aside in a warm place for 1-1/2 hours to rise.
- Preheat oven to 400 degrees and dust a 10 x 14 inch baking sheet with cornmeal. Stretch
and press the dough onto prepared baking sheet, cover with plastic wrap, and let rise for
- In a large skillet over medium heat, saute scallions, and red and yellow onions in oil,
stirring frequently, for 10 minutes, or until onions are translucent, but not browned.
- Using your fingertips, dimple the focaccia. Spread onions evenly over the top, and press
them well into the dough. Bake for 20 minutes or until golden and firm. Cool on a wire
Makes 6 servings.
PER SERVING: 251 CAL (15% from fat), 8g PROT, 4g FAT, 46g CARB, 368mg SOD, 0mg CHOL, 5.1g
Source: Veggie Life Magazine
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