Whole Wheat Focaccia Bread with Caramelized Onion Recipe

In a bowl or stand mixer, combine the 1 cup warm water, 1 package yeast, and 1 teaspoon honey. The water should be between 100 and 110 degrees F to activate the yeast properly.

Let the mixture sit for about 10 minutes, until the yeast looks puffy and smells pungent. In a separate bowl, whisk together the 500 grams whole wheat flour, 1/4 teaspoon kosher salt, and 1 teaspoon dried rosemary.

Add the flour mixture to the yeast mixture, along with the 2 1/2 tablespoons grapeseed oil. If you're mixing by hand, combine the ingredients well until you can form a cohesive ball of dough.

Turn the dough out onto a lightly floured surface, press the 3/4 cup chopped basil leaves into the dough, and knead until smooth, which should take about 8 to 10 minutes. If you're using a stand mixer, attach the dough hook and knead on medium speed for 10 minutes.

Place the ball of dough in a clean bowl, cover it with plastic wrap or a kitchen towel, and let it rise in a warm spot for 1 hour, or until it has doubled in size.

While the dough rises, begin caramelizing the onions. In a skillet, melt 1/4 cup butter with 1/2 tablespoon grapeseed oil over medium heat.

Add the 1 medium onion to the skillet and sauté, stirring frequently, until translucent. Once the onion is translucent, reduce the heat to medium-low and continue to cook, stirring every few minutes, until the onions are deeply browned and caramelized. This slow process will take about 30 to 40 minutes.

Preheat your oven to 450 degrees F. Lightly oil a 9x13-inch baking sheet (or a similar size). Turn the risen dough out onto the prepared sheet and use your palms to press it evenly to the edges, until it's about 1/2 inch thick.

Poke indentations all over the surface of the dough with your fingers, then drizzle 2 tablespoons grapeseed oil over it. Use your hands to evenly coat the dough with the oil. Let the dough rest for another 10 to 20 minutes, until it looks puffy again.

Bake the focaccia in the preheated oven for about 15 minutes, until the edges are golden brown. Reduce the oven temperature to 350 degrees F and continue baking for another 5 minutes, until the center is cooked through.

Let the bread cool on the baking sheet for about 10 minutes before slicing and serving.