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This focaccia breaks tradition by being whole wheat, and loaded with contrasting but complimentary toppings. The addition of bulgar wheat adds more chewy and crunchy texture, and is an easy way to sneak more whole grains into your day, but can be omitted if you prefer. Of course, as with any recipe, you can add your own elements and change the toppings.


2 1/2 cups whole wheat flour

1/2 cup bulgar wheat

1 tablespoon sugar

2 1/2 teaspoons yeast

1 + cup warm water

4 tablespoons olive oil

2 teaspoons salt

3 sprigs fresh rosemary, stripped off stem


1 cup freshly grated sharp provolone

1 tablespoon fresh rosemary

2 large shallots, caramelized in 1 tablespoon brown sugar & splash of olive oil

1 tablespoon olive oil


1) Proof yeast: 1/4 cup very warm water, stir in sugar & yeast, and allow to soften about 10 minutes, until mixture is creamy and foamy.

2) Combine flours, salt, softened yeast, olive oil, rosemary, and remaining water. Knead until thoroughly mixed and dough pulls off the sides of bowl, about 10 minutes. Set aside in oiled bowl, covered in plastic wrap, and allow it rise 1 hour. This dough will not double in size, as it’s a whole wheat dough.

3) While dough is rising, caramelize your shallots over a medium heat, with a splash of olive oil. When shallots are just about transparent, sprinkle in brown sugar, and stir. This sweet taste will play off of the sharp saltiness of the provolone cheese. Preheat over to 400 degrees.

4) Punch down dough, place on floured surface, and divide. Roll out into two rounds, adjusting thickness from 1/2 inch to 1 1/2 inch, based on your preference. A thinner bread will be crisper. Allow dough to rest again, covered, about 30 minutes.

5) Brush rounds with olive oil, sprinkle with rosemary, layer cheese, shallots, rosemary, and cheese. Bake about 20 minutes, cut into slices, and serve warm! Enjoy!

*This dough freezes well; you can prepare it ahead of time and have it ready in advance. Also, through trial and error, I opted to omit adding salt to the focaccia topping, as the cheese provided plenty on its own.