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Whole Wheat Focaccia Bread with Caramelized Onion

 
Whole Wheat Focaccia Bread with Caramelized Onion
Image ©
 
One serving costs about $0.6

$0.60 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 bread Mediterranean,Italian,European
spoonacular Score:59%

Spoonacular Score: 59%

 

Whole Wheat Focaccia Bread with Caramelized Onion might be a good recipe to expand your bread collection. For 60 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 275 calories, 9g of protein, and 10g of fat. This recipe serves 10. 1 person were glad they tried this recipe. This recipe is typical of Mediterranean cuisine. A mixture of kosher salt, honey, ground pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is solid. Similar recipes include Garlic & Caramelized Onion Focaccia Bread, Whole Wheat, Caramelized Onion & Rosemary Bread, and Caramelized Onion Focaccia.

Chianti, Verdicchio, and Trebbiano are great choices for Focaccia. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.

Antinori Badia a Passignano Chianti Classico Gran Selezione

The wine, one with an important impact, shows an intense ruby red in its tonality. It is complex on the nose with aromas of red berry fruit, raspberries, blackberries, and ripe cherries in addition to its notes of spice and licorice on the finish. The flavors are ripe and sweet and are sustained by substantial tannins, round and ample in support of the supple and velvety structure. Long and persistent, its tonic acidity is a classic characteristic of the Sangiovese cultivated at the Badia a Passignano.

» Get this wine on Wine.com

Ingredients

Servings:
1 tsp
1 tsp dried rosemary
dried rosemary
1 pkg
1 pkg dry yeast
dry yeast
0.75 cup
0.75 cup fresh basil leaves
fresh basil leaves
0.75 cup
0.75 cup fresh basil leaves
fresh basil leaves
2.5 Tbsps
2.5 Tbsps grapeseed oil
grapeseed oil
some
some black ground pepper
black ground pepper
1 tsp
1 tsp honey
honey
0.25
0.25 kosher salt
kosher salt
0.33 cup
0.33 cup parmesan cheese
parmesan cheese
0.33 cup
0.33 cup dry sun-dried tomatoes
dry sun-dried tomatoes
0.25 cup
0.25 cup unsalted butter
unsalted butter
1 cup
1 cup warm water
warm water
1.1 lb
1.1 lb whole wheat flour
whole wheat flour
1 medium
1 medium yellow onion
yellow onion
1 tsp dried rosemary
1 tsp
dried rosemary
1 pkg dry yeast
1 pkg
dry yeast
0.75 cup fresh basil leaves
0.75 cup
fresh basil leaves
0.75 cup fresh basil leaves
0.75 cup
fresh basil leaves
2.5 Tbsps grapeseed oil
2.5 Tbsps
grapeseed oil
some black ground pepper
some
black ground pepper
1 tsp honey
1 tsp
honey
0.25 kosher salt
0.25
kosher salt
0.33 cup parmesan cheese
0.33 cup
parmesan cheese
0.33 cup dry sun-dried tomatoes
0.33 cup
dry sun-dried tomatoes
0.25 cup unsalted butter
0.25 cup
unsalted butter
1 cup warm water
1 cup
warm water
1.1 lb whole wheat flour
1.1 lb
whole wheat flour
1 medium yellow onion
1 medium
yellow onion

Equipment

kitchen towels
kitchen towels
baking sheet
baking sheet
plastic wrap
plastic wrap
oven
oven
frying pan
frying pan
blender
blender
bowl
bowl
kitchen towels
kitchen towels
baking sheet
baking sheet
plastic wrap
plastic wrap
oven
oven
frying pan
frying pan
blender
blender
bowl
bowl


Instructions

  1. In a bowl or mixer, stir together the water, yeast and honey. The water should be between 100 and 110 degrees. Allow the mixture to sit about 10 minutes until the yeast looks puffy and smells pungent. In a separate bowl, combine the whole wheat flour, salt and dried rosemary. Stir together to combine. Add the flour mixture to the mixer along with the grapeseed oil.
  2. If youre doing this by hand, mix the ingredients together well until you can form a ball. Turn the ball of dough out onto a floured surface, press the chopped basil leaves into the dough and kneed the dough until smooth, about 8 to 10 minutes. If youre using a Kitchen Aid, simply use the dough hook attachment, turn the mixer on a medium setting (I use speed 4) and allow the hook to do the work for 10 minutes.
  3. Place the ball of dough in a bowl and allow it to sit covered (by plastic wrap or a kitchen towel) for 1 hour in a warm place; it should be twice the size you started out with after about an hour.
  4. To caramelize the onions, add half a tablespoon of grapeseed oil and a tablespoon of butter to a skillet and heat over medium. Add the onion and saut, stirring frequently until translucent. Once onion is translucent, reduce heat to medium low and allow onions to brown, stirring every few minutes. Allowing the onions to wilt, turn completely brown and caramelize will take about 30 to 40 minutes.
  5. Preheat the oven to 450 degrees F.
  6. Prepare a lightly oiled baking sheet (a 9 x 13 works great, but no worries if yours is bigger). Turn the dough out onto the sheet and press it into the sheet with your palms until the dough meets the edges or until dough is about thick. Poke holes into the surface of the dough with your finger then drizzle 2 tablespoons of grapeseed oil over it. Use your hands to evenly coat the dough with the oil. Allow the dough to sit another 10 to 20 minutes until it appears puffy and swollen again.
  7. Spread the parmesan cheese, salt and black pepper over the dough then spread the sun-dried tomatoes and caramelized onions on top, pressing them into the dough slightly. Bake in the oven until golden brown around the edges, about 15 minutes. Turn temperature down to 350 and bake another 5 minutes (until the center is cooked all the way through). Allow the bread to cool about 10 minutes then serve with dinner!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.67
Ingredient
1 teaspoon dried rosemary
1 package dry yeast
¾ cups fresh basil leaves
¾ cups fresh basil leaves
2.5 tablespoons grapeseed oil
some black ground pepper
1 teaspoon honey
⅓ cups parmesan cheese
⅓ cups dry sun-dried tomatoes
¼ cups unsalted butter
500 grams whole wheat flour
1 medium yellow onion
Price
$0.01
$0.27
$0.71
$0.71
$0.23
$0.03
$0.09
$0.70
$2.39
$0.49
$0.89
$0.24
$6.75

Nutritional Information

Quickview
275 Calories
8g Protein
10g Total Fat
40g Carbs
13% Health Score
Limit These
Calories
275k
14%

Fat
10g
16%

  Saturated Fat
4g
25%

Carbohydrates
40g
14%

  Sugar
2g
3%

Cholesterol
15mg
5%

Sodium
66mg
3%

Get Enough Of These
Protein
8g
17%

Manganese
2mg
109%

Selenium
32µg
46%

Fiber
6g
25%

Vitamin B1
0.36mg
24%

Phosphorus
223mg
22%

Magnesium
81mg
20%

Vitamin K
18µg
17%

Vitamin B3
3mg
16%

Copper
0.29mg
14%

Iron
2mg
13%

Vitamin B6
0.25mg
12%

Folate
45µg
11%

Zinc
1mg
11%

Vitamin E
1mg
10%

Potassium
350mg
10%

Vitamin B2
0.15mg
9%

Vitamin A
398IU
8%

Calcium
62mg
6%

Vitamin B5
0.51mg
5%

Vitamin C
2mg
4%

covered percent of daily need

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