Recipe: Whole Wheat Focaccia and 7 Toppings (onion, garlic-parmesan, olive, red pepper, raisin, date-nut, and apple-cinnamon)

FOCACCIA AND SEVEN TOPPINGS

"This popular flatbread is full of possibilities!"

1 1/3 cups water
2 tablespoons applesauce or canola oil
3 tablespoons honey
1 teaspoon salt
3 tablespoons vital wheat gluten flour
3 2/3 cups whole wheat flour
1 tablespoon active dry yeast

In mixer bowl, combine water with applesauce or canola oil, honey, and half or combined flour mixture. Mix on high for 4 minutes. Add remaining flour (and additional water if necessary), and mix until dough forms a ball that pulls away from the sides. Let rest 5 minutes.

Turn onto floured board and knead 1 minute. With your thumbs, make a hole in the center to form a donut shape and place in a mixing bowl that has been sprinkled with a little flour. Cover with plastic wrap and rise until doubled.

Place dough on a lightly floured board; roll and stretch into an 8-inch circle, about 1/2-inch thick. Place on baking sheet sprinkled with cornmeal and set aside to rise until puffy, about 10 minutes.

Spritz the top of the focaccia with cooking spray and sprinkle with coarse salt or one of the toppings below. Just before baking, press fingertips into the dough to make deep dimples.

Bake in preheated 400 degree F oven for 15-20 minutes, or until golden brown. Tear into chunks or serve in wedges.

TOPPINGS (TO COVER 2 FLATBREADS):

ONION:
1 tablespoon butter or olive oil
1/2 teaspoon fresh or dried parsley
1 large yellow or white onion
Black pepper to taste

Separat onions into rings and saute in butter. Arrange on flatbread. Sprinkle with parsley and black pepper.

GARLIC-PARMESAN:
1/4 cup dried Parmesan cheese
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

Combine and sprinkle on flatbread.

BLACK OLIVE:
1 cup sliced black olives
3/4 cup chopped tomatoes
1/2 teaspoon chili powder
1/4 teaspoon cumin
Black pepper to taste
1 cup shredded cheese (optional)

Arrange olives and tomatoes on flatbread. Sprinkle with combined spices. Top with cheese, if used.

RED PEPPER:
7 ounce jar roasted peppers, drained
1/2 cup green onions, cut into 1/2-inch pieces

Arrange sliced peppers and onions on flatbread.

RAISIN:
1 cup raisins
1 teaspoon ground cinnamon
1/4 cup honey

Warm raisins mixed with honey and spoon onto flatbread. Sprinkle with cinnamon.

DATE-NUT:
1 cup chopped dates
1/4 cup turbinado sugar or sucanat
1/4 cup chopped almonds or walnuts
1/8 teaspoon nutmeg

Arrange dates and nuts on flatbread. Sprinkle with sugar and nutmeg.

APPLE-CINNAMON:
3/4 cup applesauce
1 apple, sliced in very thin wedges
1/4 cup turbinado sugar or sucanat
1 teaspoon ground cinnamon

Spread flatbread with applesauce. Arrange apple wedges in a pleasing pattern. Sprinkle with sugar and cinnamon.

Makes 1 (8-inch) focaccia
Source: Natural Meals in Minutes by Rita Bingham