- 1 packet dry yeast, (about 2 1/2 tsp.)
- 4 Tbsp Eden Extra Virgin Olive Oil
- 1 cup warm water, (about 85°)
- 2 1/2 cups Eden Hard Red Spring Wheat Whole Grain Organic Flour
- 1 tsp Eden Sea Salt
Place the water, yeast and 4 tablespoons olive oil in a measuring cup. Mix and let sit for 10 minutes until the yeast dissolves and mix again.
Place the flour and salt in a medium mixing bowl or food processor and mix to combine. Add the yeast mixture and form into a ball of dough. Knead the dough several minutes until until smooth. Remove the dough and place in a lightly oil medium mixing bowl. Cover with a damp, warm cloth and place in a warm area to rise until double in size, about 1 hour.
While the dough is rising prepare the toppings. Heat 2 tablespoons oil in a large skillet and sauté the onions and garlic about 10 minutes until translucent. Remove and set aside. Slice the olives into rounds and set aside.
Preheat the oven to 425°F. Punch down the dough and form into a ball. Using your hands, spread the dough evenly in a large cast iron skillet or 13 x 9-inch rimmed baking sheet. Dimple the dough by pinching it with your thumb and fingers. Brush dough with remaining 2 tablespoons olive oil. Evenly spread the sauteed onions on top of the dough. Sprinkle the fresh basil, dried oregano, and garlic gomasio over the top of the fillings. Bake for 20 minutes until slightly golden. Remove and slice to serve.
Yield: 1 focaccia; 10 to 12 pieces
Per serving - 347 calories, 13 g fat (34% calories from fat), 9 g protein, 50 g carbohydrate, 1 g fiber, 0 mg cholesterol, 431 mg sodium