Cheesy Onion Focaccia

INGREDIENTS:

1 large red onion
1/2 cup (125 ml) plus 3 tablespoons (45 ml) honey, divided
2 1/3 cups (575 ml) warm water (105° to 115°F/50° to 55°C), divided
1 1/2 packages active dry yeast
6 tablespoons (90 ml) olive oil, divided
1/3 cup (75 ml) cornmeal
3 cups (750 ml) whole wheat flour
1 1/2 tablespoons (22.5 ml) coarse salt
3 to 4 cups (750 ml) - 1 L) all-purpose flour, divided
1 cup (250 ml) red wine vinegar Additional cornmeal
1 cup (250 ml) grated Parmesan cheese
1/2 teaspoon (2.5 ml) onion salt
Black pepper to taste

PROCEDURES:

1. To slice onion, peel skin and cut onion in half through the root. Place , cut side down, on cutting board. Cut thin, vertical slices the length of the onion. Set aside.

2. To proof yeast, place 3 tablespoons (45 ml) honey in large bowl. Pour 1/3 cup (75 ml) water over honey. Do not stir. Sprinkle yeast over water. Let stand at room temperature about 15 minutes or until bubbly.

3. Add remaining 2 cups (500 ml) water, 3 tablespoons (45 ml) olive oil, 1/3 cup (75 ml) cornmeal and whole wheat flour to yeast mixture; mix until well blended.

4. Stir in salt and 2 cups (500 ml) all-purpose flour. Gradually stir in enough remaining all-purpose flour until mixture clings to side of bowl.

* If yeast does not bubble, it is no longer active. Discard yeast mixture and start again. Always check the expiration date on the yeast packet. Also, water that is too hot will kill yeast; it is the best to use a thermometer.

5. Turn dough out onto lightly floured surface. To knead in remaining flour, fold the dough in half toward you and press dough away from you with heels of hands. Give dough a quarter turn and continue folding, pushing and turning until the dough is smooth and satiny, about 10 minutes.

6. Divide dough into halves. Place each half in a large, lightly greased bowl; turn each dough half over to grease surface, Cover each with clean kitchen towel and let dough rise in warm place (85°F/40°C) until doubled in bulk. (Press two fingertips about 1/2 inch/1.5 cm) into dough. Dough is ready if indentations remain when fingers are removed.)

7. Meanwhile, combined onion, vinegar and remaining 1/2 cup (125 ml) honey in medium bowl, Marinate at room temperature at least 1 hour.

8. Grease 2 (12-inch/30-cm) pizza pans and sprinkle with additional cornmeal. Stretch dough and pat into pans; create valleys with fingertips.

9. Cover dough with greased plastic wrap; let rise for 1 hour. Dough will double in bulk.

10. Preheat oven to 400°F (200°C).

11. Drain onions and scatter them over dough. Sprinkle with remaining 3 tablespoons (45 ml) olive oil, Parmesan cheese and onion salt; season with pepper.

12. Bake 25 to 30 minutes until flatbread is crusty and golden. Cut into wedges to serves. Serve warm.

~ Makes 2 breads (6 to 8 servings each)