3-Grain 3-Onion Focaccia

In a large mixing bowl, whisk together flours, oatmeal, cornmeal, salt, and yeast. Add poppy, fennel, and pumpkin seeds. In a small bowl, dissolve honey or sugar in warm water. Make a well in the center of dry ingredients and add water, mixing until all liquid is incorporated. Cover and set aside in a warm place for 1-1/2 hours to rise. Preheat oven to 400 degrees and dust a 10 x 14 inch baking sheet with cornmeal. Stretch and press the dough onto prepared baking sheet, cover with plastic wrap, and let rise for 1/2 hour. In a large skillet over medium heat, saute scallions, and red and yellow onions in oil, stirring frequently, for 10 minutes, or until onions are translucent, but not browned. Using your fingertips, dimple the focaccia. Spread onions evenly over the top, and press them well into the dough. Bake for 20 minutes or until golden and firm. Cool on a wire rack.


	\| home \| back to Recipes \| 3-Grain 3-Onion Focaccia 1 c each, unbleached white flour, whole wheat flour, and oatmeal 1/2 c cornmeal 1 tsp salt 1 pkg dry active yeast 2 tsp each poppy seeds, and fennel seeds 1 tbs chopped pumpkin seeds 1 1/2 c warm water 1 tbs honey or sugar 2 scallions, sliced 1 small yellow onion, sliced 1 small red onion, sliced 1 tbs olive oil In a large mixing bowl, whisk together flours, oatmeal, cornmeal, salt, and yeast. Add poppy, fennel, and pumpkin seeds. In a small bowl, dissolve honey or sugar in warm water. Make a well in the center of dry ingredients and add water, mixing until all liquid is incorporated. Cover and set aside in a warm place for 1-1/2 hours to rise. Preheat oven to 400 degrees and dust a 10 x 14 inch baking sheet with cornmeal. Stretch and press the dough onto prepared baking sheet, cover with plastic wrap, and let rise for 1/2 hour. In a large skillet over medium heat, saute scallions, and red and yellow onions in oil, stirring frequently, for 10 minutes, or until onions are translucent, but not browned. Using your fingertips, dimple the focaccia. Spread onions evenly over the top, and press them well into the dough. Bake for 20 minutes or until golden and firm. Cool on a wire rack. Recipe featured in Bread Daily on 02/12/02.