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1
In a large bowl, combine yeast, 1 teaspoon salt, and 1 cuo of flour.
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2
In 1 quart saucepan, heat 2 tablespoons oil and 1 cup water over medium heat until very warm (120-130) With mixer at low speed, gradually beat liquid into flour mixture just until blended, increase speed to medium and beat 2 minutes.
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3
Add 1/2 cup flour, beat 2 minutes.
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4
With wooden spoon, stir in whole wheat flour to make a soft dough.
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5
Knead dough in bowl 8 minutes, working in about 1/2 cup more flour.
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6
(You can use mixer with Dough Hook- therefore you don't have to mix or knead by hand).
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7
Cover loosely with plastic wrap, let rest 15 minutes.
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8
Grease 13 x 9 inch metal baking pan, sprimkle with cormeal.
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9
Pat dough into pan, pushing to corners.
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10
cover loosely with plastic wrap.
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11
let rise in a warm place (80-85 degrees) 30 minutes, or until doubled.
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12
In 10 inch skillet, heat 1 tablespoon oil over medium heat, add onion, cook until tender.
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13
Preheat oven to 400 degrees.
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14
With finger make deep indentations 1 inch apart over entire surface of dough.
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15
(almost to bottom of pan).
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16
Drizzle with remaining 1 tablespoon oil.
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17
Spoon onion evenly over dough in pan.
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18
Sprinkle with remaining ingredients.
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19
Bake Focaccia for 20-25 minutes, until golden.
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20
Cool 10 minutes in pan on wire rack.
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21
Serve warm, or, remove from pan and cool completeley and serve later.
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22
ENJOY.
