Monday, May 7, 2012

Whole Wheat Focaccia...for #Breaking Bread

I love to bake a nice focaccia every now-and-then; but this time I was eager to bake an entirely different one than my usual simple rosemary focaccia. Just did not have my own recipe for a different focaccia, and I'm sure you are the same way as I am, that at that very moment, you are not going to go through all your cookbooks to look for a certain in my case...just go to the "heart of the matter" which is get a trusty library book on the certain item you want to make. Internet is always helpful, but borrowing a beautiful book with pictures and plenty of recipes is much more helpful!
Linking to: Full Plate Thursday @ Miz Helen's Country Cottage 

Now that I finally baked this delicious and healthy whole wheat focaccia, Lora formed the group Breaking Bread Society with her friends Shulie, from Food Wanderings and Marnely from Cooking with Books. What a fun baking with yeast ventures! I'm proud and happy to link it to the
#Breaking Bread to Lora (daughter) @Cake Duchess who is this month's hostess.
Just look at this lovely coarsely chopped walnut, and caramelized onion infusion with fresh rosemary nestled in the little pockets along with the extra virgin olive oil, bake to a crispy-crunchy top, and a soft delicious texture on the inside!
As you know, focaccia is associate with Liguria, Italy and its capital city of Genoa. There are many ways to top focaccia, as there are to top pizza...but because focaccia takes (to bake than pizza, it is important to follow the topping guidelines to protect against burning.

Whole Wheat Focaccia
adapted from;Whole Grain Breads by: Peter Reinhart

4 cups (510g.) whole wheat flour (I used King Arthur)
1 1/4 teaspoons salt (I used 1 1/2)
1 1/4 teaspoons (4 g.) instant yeast (I used 1 envelope)
2 cups +2 Tbsp. (482 g) water. at room temperature
1 1/1 teaspoons honey, or agave nectar or brown sugar
(I used 2 teaspoons dark brown sugar)
1 1/2 Tbsp. olive oil  (I used 2 teaspoons)
extra whole wheat flour for adjustments

If using the stand mixer, use the paddle attachment.
Place all of the ingredients except the extra flour and the olive oil in the mixing bowl of your mixer, on low speed for 2 minutes. With the machine off, drizzle the olive oil over the dough for another 30 seconds.

Turn of mixer and let the dough rest for 5 minutes. Mix again, on medium speed for another 30 seconds. The dough will be smoother and stronger, but it will be sticky. If it is too wet and not enough structure, add a little flour.

This method is the standard method I used, rather than the overnight method that the book recommends.

In an oil lined glass bowl place the dough ball, turn over to get it oiled on the opposite side, cover with plastic wrap and a clean dish towel, and let it rise double for about 1 hr.- 1 1/2 hrs.

On a parchment lined baking sheet, carefully shape the dough to a rectangle. Cover loosely with a clean dishtowel, and let it rest for another 30-35 minutes.

In a large skillet, with 2 Tbsp olive oil, start sauteing one sweet onion, sliced. About halfway through, add 2 teaspoons light, or dark brown sugar, and keep sauteing until it gets nicely caramelized. Add about 1 cup of coarsely chopped walnuts and fold it in.

After about 45 minutes, you can start poking the dimples in the dough with your thumb. It's ready to top when you see the indentations stay down.

In a small bowl, pour about 1/2 of olive oil, and brush lightly with a pastry brush, making sure you fill the indentation, and you can add some fresh rosemary right into the holes. You can sprinkle coarse salt over the top, and also add the walnut-onion mixture into the indentations.

Bake in a preheated 450 degree F. (232 C.) oven bake for about 10 minutes, and lower the temperature to 425 degrees F. (200 C.) for another 20 minutes; being careful
not to burn the topping. (If any burns a little bit, you can just scrape the charred layers off. I added too much topping, but you don't have to!)

The result...a perfect crunchy, and golden brown top, ready to transfer to a cutting board, after cooling on a metal rack.

Now, you see what I mean? Look at the little pockets of the filled walnut-caramelized onion, the fresh rosemary, and the light sprinkling of the coarse sea salt I used!
Superb! Whole Wheat Focaccia that is amazingly healthy, and delicious. Using my method, I promise you will not go wrong!

Buon Appetito!

Last year's fruit is also home grown, as well!

Aren't these mangoes gorgeous?...from my daughter's mango tree! They will be fully ripe in another month for sure!
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  1. Elizabeth, Your focaccia looks delectable…just perfect! I see some mango jam in your future….or maybe some mango ice cream…love your photos!

    1. looks beautiful....I will try this tomorrow!!!

  2. you have to already know I am a big fan of wheat and healthy anything what a great addition to place on anyones table including mine for a delicious focaccia... love this one

  3. This focaccia was AMAZING! You would never know it is all whole wheat. Caramelized onions and walnuts! The walnuts had this sweet crunchiness from being mixed together with the onions. Thank you for linking to #breakingbread ;)xx

  4. I've never made homemade focaccia before, but it's on my foodie bucket list! I love this combo of onion, walnuts, and rosemary...I'll bet this is so good with a nice springtime salad!!

  5. Your focaccia looks wonderful. The caramelized onions and walnut sound like a great combination.

  6. Elisabeth, I love this whole wheat focaccia, love to try them.If I get a chance I will try to bake this one.

  7. Your focaccia looks amazing! I have not made a good one yet...only one attempt (not much of a baker). The chopped nuts looks so good on top!!

    Her mangoes look good. I almost posted a photo of my mangoes, just to show how many have dropped. I did find out that not every year is a bumper crop. Mine are Kent mangoes and are usually ready to pick in July and August. Do you know what kind she has?

    1. Lyndsey-I have no idea what the name of the mangos are, but here's the link to last July's mangos, and what they look like...maybe you can tell the type just by the shape and color of the beautiful mangos. You are so right...not every year is good. Last year was good, but 2yrs ago practically no fruit...this year, they are hanging off the tree, so many! Don't be afraid to try the focaccia baking. Easier,than pizza dough!

  8. Your focaccia looks great. WOuld love to make this healthy whole wheat version. Thanx for sharing.
    I think mango tree yields a "good crop" every alternate year. atleast they do here in India :D

  9. Omg, you focaccia looks stunning and definitely healthy..Am drooling over those mangoes,wish to have some simply spiced with salt and chilly powder;.

  10. aww Elisabeth such an accomplishment with whole wheat. I always find it challenging but seems you are a pro. Love love the combination of walnut, rosemary and caramelized onions. I would never think of it but makes perfect sense with the nuttiness of the whole wheat. Super excited to have you join #breakingbread & love that snapshot of the mango tree!

  11. What beautiful foccacia, Lizzie!!! I'm hoping I'll have time to bake this, too...what marvelous add ins :) And I've never seen mangoes very cool!!! And even better that they're available to pick fresh off the tree when they are the peak of ripeness...mmmmmmmm. Hope you're having a great week! xo

  12. Hi Elisabeth!!!
    I'm here now! haha! The 6 week vacay i had in the Philippines threw me off the loop. Boy it's the first time i'm finding it this hard to re-adjust. I don't have any reason anymore to be so sluggish since it's been a month since i got back??? oh well!
    I love the combination of walnut and caramelized onions? Wow definitely intriguing. I have to bake breads again... thank you for the inspiration.

    Take care... and I hope the FL sunshine is cheering you up...

  13. hi elisabeth, hope that your finger has totally recovered. I'm impressed loooking at your focaccia and especially the walnut toppings and the caramelised onions, they must have tasted wonderful!

    we have lots of mango trees here but i havent seen one like that in the photo, so those ornaments hat's being hang on a tree!

  14. Dang, I wish I had a mango tree. It sounds like you are feeling much better. I've been going warp speed with end of the school year nearing. I would love to slow down soon and enjoy making some focaccia, I bet yours made the kitchen smell wonderful. Thanks for the reminder, I have overdue library books.

    I hope you are soaking up some of the sunshine, with sunscreen of course, lol. Hope you have a great rest of the week.

  15. Csodálatosan néz ki a focaccia, és micsoda illata lehet a dióval és a rozmaringgal. Nagyon tetszik, hogy teljeskiőrlésű lisztből készült, nagyon fontos, hogy minél több ilyet együnk. A lányod mangóit nagyon 'irígylem', nekem vannak kis palántáim, meg avocadom is de persze teremni sosem fognak itt. De talán egyszer eljutok Floridába és megkostólhatom frissen a fáról. További szép hetet kívánok:)

  16. focaccia is sooo good. i tried to make it one time and it was a fail. i think my water was too hot when i was making the yeast. this recipe looks sooo aromatic with all the great flavors you have here. hope you have been doing well!

  17. I want Mango tree too....I bet you both gonna make tones of goodies once the are ripe!
    Your focaccia look and sound so good. I love the idea of non traditional one. Great post!!!

  18. Oh you are clever!! this looks SO delicious!!
    Mary x

  19. Oh whoa look at those mangoes!!!! I adore mangoes but my husband is actually allergic to them, so i don't use them very much in my cooking. Your Focaccia looks delicious, I can easily imagine the smell of your fabulous bread. The aroma in your home must have been great!

  20. WOW! That's how mangoes are grown? Obviously I have never seen mango trees... I was shocked! :-O

    I'm the same way - I like to touch the actual book and follow recipe. I am not good at looking at screen...I like hands on. I even print out recipes from blogs so that I can hold it while I cook. I never thought of borrowing books from library. Great idea! Very beautiful and delicious focaccia!

  21. You know that I am crazy for the homemade bread. The focaccia looks WOWED! Love those hanging mangoes....awesome!

  22. Nagyon jól néz ki a Focacciád, finom lehetett!
    A mangófa csodás, nem is láttam még ilyet, terméssel. Érdekes, ahogy a hosszú szárakon lógnak a gyümölcsök.

  23. Hi Elisabeth, how are you, my dear? Hope you had fully recover by now.

    You focaccia look awesome. Very well bake and I love the generous amount of walnut topping. I'm sure it taste heavenly. Beautiful click too.
    Guess it taste good with the hazelnut coffee too.

    Have a nice day, regards. * a big cyber hugs to you*

  24. Oh my! The focaccia looks awesome! I've never made whole wheat focaccia before. I love the topping! I think I could finish this off all by myself ... yum! Did I mention I love all kinds of bread? :)

  25. Loving the colour of this Elisabeth, so appealing and the flavours must be so delicious.

  26. Kedves Elizabeth!
    Elnézésedet kérem, hogy régen jártam itt Nálad, de nagyon összejöttek a gondjaim. itt többet nem szeretnék írni róla, hamarosan megírok mindent e-mailbe.
    Nagyon finom lehet ez a focaccia, szinte érzem az illatát, az íze pedig a Te remek szakácstudásodnak köszönhetően, nagyon finom lehet.
    Csodaszép a lányod mangófája, még soha nem láttam ilyet.

  27. Oh Elisabeth...I love the picture of the mango tree...and your focaccia looks the whole wheat version. Adding brown sugar to the onion sounds delicious.
    Thanks for this recipe and hope you are having a wonderful week :)

  28. Elisabeth, I'm crazy about your whole wheat focaccia with it's 'over the top' topping! I bake focaccia with rosemary often and I'm ready to try some new recipes for a change. Thanks for the inspiration, the recipe and all your lovely photos;-) Hope your week is going well:-)

  29. The focaccia looks stunning- wow. That is no doubt delicious.

    I grew up in South Florida and the mangoes and star fruits are so familiar to me. I miss them.


  30. Another great recipe Elisabeth , the focaccia looks really good , I gotta try this and it's healthy too :D

  31. that focaccia looks so yummy! well done.

  32. De jó, hogy teljes kiőrlésű lisztből készült, passzol a dióval. Nagyon tetszik. :)

  33. Wow, that bread looks awesome! Love the step by step method.

  34. Hi Elisabeth,
    It is always so good to see you. This Focaccia looks delicious, I just have a slice right now. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great week and come back soon!
    Miz Helen

  35. This sounds incredible! I love that amazing walnut-caramelized onion topping. I think I could eat just that and be very happy! Thank you for sharing it... I am going to bookmark this and try it soon... Thanks, Elisabeth! Hugs...

  36. Whole wheat is a great change! And caramelized walnuts.. well, they go with everything. Great focaccia. I´m posting mine tomorrow.


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