For the dough:
1 cup King Arthur whole wheat flour
1 cup King Arthur all purpose flour
1 T. fresh rosemary leaves, pulled off stems
1 1/2 teaspoons dry yeast
1 teaspoon kosher salt
1 cup warm water
1 1/2 tablespoons olive oil
Whisk yeast into warm water, then whisk in oil.
Mix the flour, rosemary leaves, and salt in a large bowl.
Make a well in the flour, pour in the water/oil/yeast mixture, and stir in a circle until dough comes together. With the whole wheat flour, it may look a little dry, but it is silky after rising. Drizzle with a little more olive oil.
Cover bowl with plastic wrap or a damp tea towel and put in a warm, draft free place, until it doubles in bulk - about an hour.
Make the topping - enough for 3 eight inch focaccia
handful of fresh oregano leaves
1 medium onion, peeled , cut in half lengthwise, then sliced thickly
6 cups zucchini, sliced into medium matchsticks
3 cups coarsely grated sharp cheddar and parmesan cheeses
kosher salt and a sprinkle of dried basil and oregano just before baking
When dough has risen, punch it down and divide into three pieces.
Shape each piece into an eight inch disc.
Drizzle a large baking sheet with olive oil and place the rounds on the sheet, not too close.
Let sit in barely warm oven THAT HAS BEEN TURNED OFF until doubled - about half an hour.
Remove dough and set oven to 360F.
Dimple the focaccia with your fingertips and drizzle with a little olive oil.
Toss the onion slices, and sprinkle over the focaccias.
Add the zucchini, about 2 cups per focaccia, then the cheeses, and the oregano sprigs.
Sprinkle with the salt, basil, and oregano.
Bake for 20 minutes or so, or until dough is slightly golden but soft.
Remove to cool, then slice.