Cheesy Onion Flatbread
|Honey||3⁄4 Cup (12 tbs), divided (1/2 Cup Plus 3 Tablespoons)|
|Warm water||2 1⁄3 Cup (37.33 tbs), divided (105 To 115 Degrees Fahrenheit)|
|Active dry yeast||1 1⁄2 Tablespoon (One Package Of 1 Tablespoon Measurement)|
|Olive oil||6 Tablespoon, divided|
|Whole wheat flour||3 Cup (48 tbs)|
|Cornmeal||1⁄3 Cup (5.33 tbs)|
|Coarse salt||1 1⁄2 Tablespoon|
|All purpose flour||4 Cup (64 tbs), divided|
|Red onion||1 Large, thinly sliced|
|Red wine vinegar||1 Cup (16 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Onion salt||1⁄2 Teaspoon|
|Black pepper||To Taste|
Place 3 tablespoons honey in large bowl.
Pour 1/3 cup water over honey.
Do not stir.
Sprinkle yeast over water.
Let stand about 15 minutes until bubbly.
Add remaining 2 cups water, 3 tablespoons olive oil, whole wheat flour and cornmeal.
Mix until well blended.
Stir in salt and 2 cups all-purpose flour.
Gradually stir in enough remaining flour until mixture clings to sides of bowl.
Turn dough out onto lighdy floured surface.
Knead in enough remaining flour to make a smooth and satiny dough, about 10 minutes.
Divide dough in half.
Place each half in large, lighdy greased bowl; turn over to grease surface.
Cover; let rise in warm place (80° to 85°F) until doubled.
Meanwhile, combine onion, vinegar and remaining 1/2 cup honey.
Marinate at room temperature at least 1 hour.
Grease two 12-inch pizza pans; sprinkle each with additional cornmeal.
Stretch dough and pat into pans; create valleys with fingertips.
Cover; let rise in warm place until doubled, about 1 hour.
Preheat oven to 400°F.
Drain onions; scatter over dough.
Sprinkle with remaining 3 tablespoons olive oil, cheese and onion salt.
Season with pepper.
Bake 25 to 30 minutes or until flatbread is crusty and golden.
Cut each flatbread into 8 wedges.