Whole Wheat Focaccia

I think I've had this blank document up for about 2 hours now, trying to write this post. In the meantime, I've read the news, listened to a Christmas song, bought new running sneakers, and watched an episode of Sex and City (why, oh why can't the movies be as good as the show??). But write this post I did not. So since I could not come up with anything to write, I decided to write about how I could not come up with anything to write.

Truth is, I think I'm all writed-out. Yesterday, after weeks months of writing, editing, writing, editing, and even more writing and editing, I FINALLY submitted my thesis. Hallelujah is all I can say. For now that is. Until my committee members read it, find a million things wrong with it, and ask me to re-write it, edit it, rewrite it and edit...(please pray for me that this doesn't happen).


I now have a new respect for book writers and editors. How do they do it? More times than I'd like to admit, I'd get ready to proofread, red pen in hand, only to find myself...asleep. Face down. On my thesis. With a red ink stain on my cheek.

Don't get me wrong, I am in no way putting down my writing or my research, it's all very interesting (to me at least), but I find few things more boring than reading and re-reading something that I have written, read and re-read about a gazillion times. I'm just saying.

I have been wanting to post about this recipe for a while now - ever since Nancy was here (yes, that long!). It's probably the simplest yeast bread you can make and super tasty. The best thing about it, is the countless ways to flavor it with various combinations of herbs, cheese, and other fixin's: thyme and roasted garlic, caramelized onions and gruyere, or whatever else you fancy. This bread is a palette for your culinary imagination. Start painting!


Whole Wheat Focaccia Bread (adapted from allrecipes)

1 tablespoon honey
2 cups warm water
1 tablespoon active dry yeast
1 tablespoon kosher salt
1 tablespoon extra-virgin olive oil
1/2 cup diced onion

3 cups all-purpose flour, plus a bit more as needed
2 cups whole wheat flour
3 tablespoons extra-virgin olive oil
2 tablespoons fresh chopped rosemary
1/4 cup freshly grated Parmesan cheese
1 tablespoon kosher salt

1. In a large bowl, dissolve honey in the warm water, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and flour and form into a dough. Knead on a well floured surface until smooth and elastic, about 5 minutes.
2. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
3. Preheat oven to 415 degrees F (215 degrees C).
4. Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart (I forgot to do this). Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes.
4. Bake in preheated oven 20 minutes until golden brown.