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Whole Wheat Rosemary, Onion and Olives Focaccia Pizza

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A rosemary foccacia is baked in a pizza pan, spread with olive oil sauteed red onion, topped with chunks of mozzarella cheese, black olives and fresh rosemary leaves. The aramo from the oven during the baking will make your neighbour wonder over to see what delicious food you are making...













Trans-fat Free, Good source of fiber


To make basic sponge:
teaspoon yeast, active dry
¼ cup water
3 tablespoons all-purpose flour
To make the dough:
½ cup water
1 tablespoon water
1 ¾ teaspoons salt
1 teaspoon yeast, active dry
1 tablespoon honey
2 tablespoons olive oil
1 tablespoon rosemary leaves
fresh, or 2 teaspoons dried
1 cup whole-wheat pastry flour
½ cup bread flour
1 x vegetable oil
for pans
1 x cornmeal
for pans
3 tablespoons butter
or olive oil
2 large red onion
thinly sliced, separated into rings
½ cup black olives
halved and seeded
4 tablespoons rosemary leaves
1 ½ cups mozzarella cheese
¼ cup Parmesan cheese


To make the sponge:

In a small mixing bowl, sprinkle the yeast over the water.

Let the bowl sit for a few minutes to let the water absorb the yeast.

With a wooden spoon, stir in the flour until all of the ingredients are mixed.

Cover the bowl tightly with a sheet of plastic wrap.

Set the bowl at room temperature about 70 degrees until the sponge becomes bubbly and thick, 12 to 24 hours.

To make the dough:

In a large bowl with an electric mixer, mix Basic Sponge with water, salt, yeast, honey, olive oil, and rosemary until smooth.

Combine flours and add to sponge mixture, ¼ cup at a time, blend to incorporate each addition.

Then knead dough until supple, elastic and sticking slightly to work bowl, about 5 minutes, adding more water or flour by tablespoon, if dough is either too dry or too wet.

Dough should be very sticky, almost wet.

Take the dough out, oil inside of the bowl very well.

Return the dough to the bowl, turn it once to make sure the dough is all covered with oil.

Cover with damp kitchen towel.

Let dough rise in warm spot until doubled, about 1 hour.

Can be refrigerated overnight once punched down.

To bake:

Oil round pizza pans, preferably black steel.

Sprinkle with corn meal.

Divide dough in half, and place dough onto prepared pizza pans.

Gently stretch each into about 12-inch diameter round.

Dimple dough with fingers.

Heat butter or olive oil until melted.

Mix in the onion rings until well coated and cook for about 5 minutes over medium heat.

Scatter onions over surface of each focaccia, dividing rings evenly.

Place mozzarella cubes, black olives and rosemary leaves evenly over each surface, sprinkle parmesan over.

If baking 1 focaccia at a time, refrigerate unbaked loaf until after first is baked.

Bake on lower rack of 425 degree F oven until lightly browned on edge, about 18 to 20 minutes.

Cut into wedges.

Serve warm.

Makes 2 (12-inch- diameter) focaccia pizzas.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 48038% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 1194mg 50%
Total Carbohydrate 20g 20%
Dietary Fiber 4g 18%
Sugars g
Protein 36g
Vitamin A 9% Vitamin C 11%
Calcium 39% Iron 25%
* based on a 2,000 calorie diet How is this calculated?


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