Tomato Onion Parmesan Focaccia
Author: 
Recipe type: Bread
Cook time: 
Total time: 
Serves: Makes one large 18x13" focaccia
 
Ingredients
Focaccia
  • 1½ tsp. dried yeast
  • 2⅔ cup warm water
  • ¾ cup whole wheat flour
  • 4½ cups flour, plus ½ to 1 cup for rolling or if it is too sticky
  • 3½ tsp. fine sea salt
  • 1-2 Tbsp. olive oil
  • 1 Tbsp. coarse Kosher salt
Toppings
  • 3 large tomatoes, sliced ¼ inch thick
  • 1 medium onion, diced into ¼ inch pieces
  • 2 Tbsp. of basil and parsley
  • 1½ tsp. rosemary
  • 2 cloves of garlic, minced
  • 2½ Tbsp. extra virgin olive oil
  • Salt and freshly ground pepper
  • ¼ cup Parmigiano Reggiano cheese, grated
Instructions
  1. Start the focaccia the day before. In a large bowl of a stand up mixer, dissolve the yeast in ⅓ cup of water along with 1 Tbsp. of whole wheat flour, allow to bubble for at least 5 minutes. Using the paddle attachment beat in remaining 2⅓ cups of water, remaining whole wheat flour, 4½ cups white flour and the sea salt. Mix on medium-low for approximately 5 minutes until the dough is soft, sticky, and very elastic. Switch to the dough hook and knead for 10 minutes adding ½ to ¾ cups white flour until the dough cleans the side of the bowl, add a little more flour if needed until it is soft and just a little sticky. Place in a large oiled bowl, cover with plastic wrap and refrigerate for 8 to 12 hours.
  2. Turn the dough out on a lightly floured surface and knead a few times. Return the dough to the bowl and let rise at room temperature for about 4 hours, the dough should almost triple in bulk. Knead the dough with floured hands. Oil an 18 x 13 inch sheet pan and stretch the dough to fill the sheet, the dough should be approx ½" thick. Cover with a towel and allow to rise at room temperature for 1½ to 1¾ hours.
  3. Preheat the oven to 400F, arrange the tomato slices on the focaccia dough. Top with the chopped onions, herbs and garlic. Drizzle with olive oil and sprinkle with salt and pepper. Bake 40 minutes or until the dough is a rich golden brown, the tomatoes and onions should appear slightly withered.
  4. Using a large spatula, take the bread out of the pan sprinkle with cheese and place back in the oven, directly on the oven rack and bake for another 5 - 10 minutes, until the loaf sounds hollow when tapped on the underside.
  5. Serve warm or at room temperature.
Recipe by Noshing With the Nolands at https://noshingwiththenolands.com/tomato-onion-parmesan-focaccia-bundtbakers/