With love from Provence: Caramelized Onion and Olive Focaccia {Easy + No Knead}

With love from Provence: Caramelized Onion and Olive Focaccia {Easy + No Knead}
from Well Plated


Ingredients
You need 12 Ingredients
Steps
Showing 1 out of 3 Steps
  1. In the bowl of a standing mixer or a large mixing bowl, stir together the all purpose flour, white whole wheat flour, vital wheat gluten, yeast, and salt. Drizzle with 1/4 cup olive oil. Heat the water to the temperature specified by the yeast manufacturer (125 to 130 degrees F for Red Star Platinum). With a hand mixer or the stand mixer's paddle attachment, beat dough on low speed while gradually pouring in the water. Slowly increase the speed to high, then beat for 1 minute. The dough will be very sticky. Transfer to a clean, lightly oiled bowl, turn once to coat, then cover with plastic. Let rise in a warm, draft free plate for 1 hour, until the dough becomes puffy, or store in the refrigerator for up to 3 days.

Well Plated

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