Healthy Whole Wheat Focaccia with Caramelized Onions and Olives
1 hour 40 minutes
688 reads
About Healthy Whole Wheat Focaccia with Caramelized Onions and Olives
Transport your taste buds to Italy with this wholesome and airy whole wheat focaccia. Imagine the aroma of freshly baked bread, infused with the sweetness of caramelized onions and the salty tang of olives.This recipe beautifully balances the nutty depth of whole wheat flour with the light, open texture of classic focaccia. It's a nutritious and delicious twist on a beloved Italian staple.Perfect for breakfast, brunch, or an afternoon snack, this simple yet elegant focaccia elevates any occasion. Enjoy a slice (or two!) and experience the difference.
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Recipe Time & More
Prep1 hour 15 minutes
Cook25 minutes
Total1 hour 40 minutes
Ingredients
Dough
- 125 gm Whole Wheat Flour whole
- 125 gm All-Purpose Flour
- 10 gm Yeast fresh
- 1 tsp Sugar
- 1 tsp Salt
- 1 tsp Garlic Powder
- 150 ml Water lukewarm
- 3 tbsp Olive Oil plus extra for greasing and drizzling
Toppings
- ½ cup Caramelized Onions
- ¼ cup Olives black, pitted
Instructions
- In a small bowl, combine the lukewarm water, sugar, and yeast. Mix gently and let stand for 10 minutes until the yeast is foamy. This activates the yeast and ensures a good rise.
- In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, salt, and garlic powder. Make a well in the center and pour in the yeast mixture.
- Gradually add the olive oil and lukewarm water, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. The dough may be sticky at first, but it will become less sticky as you knead.
- Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 40 minutes, or until doubled in size.
- Punch down the risen dough to release the air. Knead briefly for another 5 minutes on a lightly floured surface.
- Roll out the dough into a 1-inch thick rectangle or oval. Transfer the dough to a greased baking sheet.
- Evenly distribute the caramelized onions and black olives over the dough. Gently press them into the surface.
- Cover the focaccia with plastic wrap and let rise for another 30 minutes, or until almost doubled.
- Preheat the oven to 400°F (200°C). Bake the focaccia for 25 minutes, or until golden brown and cooked through.
- Drizzle the baked focaccia with olive oil and serve warm.
Recipe Notes
Good To Know
- You can use your choice of vegetables for toppings.
- For extra flavor, infuse your olive oil with fresh rosemary or thyme before drizzling it over the dough—simply heat the oil gently with herbs for 5 minutes, then let cool before using.
- If you prefer a crispier bottom, bake the focaccia on a preheated pizza stone or cast iron skillet instead of a regular baking tray.
- To keep the caramelized onions from becoming too soggy on top, let them cool and drain any excess oil before adding them to the dough.
Expert Tips
- Don't overwork the dough; it should be slightly sticky but not overly wet. Overworking can result in a tough focaccia.
- For a beautiful presentation, sprinkle some flaky sea salt and freshly cracked black pepper over the focaccia before baking.
- Experiment with different toppings! Consider adding roasted garlic cloves, sliced olives, or cherry tomatoes along with your vegetables.
Storage Instructions
- Leftover focaccia can be sliced horizontally and used for gourmet sandwiches, or cubed and toasted for hearty salad croutons. Store in an airtight container for up to 3 days.
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Recipe Nutrition
Calories: 332kcalCarbohydrates: 51gProtein: 7gFat: 11gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 570mgFiber: 2gSugar: 2g
Sonia Gupta
Articles: 39
5 Comments
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I’m excited to try this recipe!
This is so inspiring! Can’t wait to cook it.
This looks so good! Appreciate the share.
This is exactly what I was looking for!
What a delightful recipe! Thanks for sharing.