Fabulous Focaccia by Tyler Florence and me

Before I give you the recipe for this fabulous bread, I wanted to clear something up.  It may seem a daunting task to use all  these different flours and unfamiliar ingredients, but believe me, if I CAN DO IT, YOU CAN DO IT!  Once you stock your pantry, it is a cinch.  I purchased most of my flours and sugars at a little Amish store here in Lima and also Health Plus in Sandusky.  I LOVE HEALTH PLUS. Also, if you are one of the fortunate souls living near a Trader Joe's, you can find everything there as well.  Don't be afraid to add your own spin~~make it your own.  The results are worth it.

Ok, enough of that.  I took a recipe I found by Tyler Florence, a chef I highly admire, and added my own spin.  I have made this recipe twice.  Sevy loves it, (and he is a huge fan of the mushy, stick-in-your-teeth white bread).  I am a fan because it is easier than other bread recipes.  Try it out and see what you think. 
(If you want the original recipe, go to Food Network and put in Tyler Florence focaccia.)

Ingredients:

2 tsp. active yeast (I do not use rapid  rise)
1 cup warm water
2 tblsp. sugar (I used dehydrated organic cane)
1- 1/2 cup  whole wheat flour
1- 1/2 cup spelt flour
1 cup unbleached all purpose
1/4 cup olive oil
Cornmeal for dusting

Topping:
1 tblsp ollive oil
1 onion, diced
2 garlic closed, minced
10 kalamata olives, pitted and quartered
1/4 cup parmeasan cheese
1 tblsp coarse salt ( I used kosher)
Freshly ground black pepper
2 tblsp fresh rosemary

Proof yeast in warm water with sugar, let stand 10 minutes to bloom (will be frothy)
You can use a kitchen aid with dough hook if you have it, I do not, so I used my hand mixer.  Turn mixer on low and slowly add flour to the bowl, mixing the dough after each addition.  (I mixed all the flours together before this step).  Dissolve salt in 2 tblsp of water and add it to the mixture.  Pour in 1/4 olive oil.  At this point, I stopped the mixer.  The dough ill be loose and sticky.  I turned it out onto the floured counter top and gradually added the remaining flour, working it all until the dough was smooth and not sticky.  It takes about 10 minutes of kneading to get it that way.

Place the dough in oiled bowl and let sit in warm area about 45 minutes, until it doubles.  Coast a sheet pan with a little olive oil and sprinkle with corn meal.  Stretch and pull the dough until  it is in the shape of a rectangle.  You can use a rolling pin to help, but I just pulled and shaped it.  Lay the flattened dough in the pan and let it rest for 15 minutes.

Saute remaining ingredients together in another pan until onions caramelize.  Preheat oven 400 F.  Uncover dough and dimple it with your fingers.  Bush surface with olive oil and add saute ingredients.  Bake on bottom rack for 15 to20 minutes until  brown and crusty.  Yum.

Let me know if you try it.  More later.