Parmesan Garlic Zucchini Whole Wheat Focaccia Buns

Ingredients

• 1 cup warm water
• 2 1/4 teaspoon yeast
• 1 tablespoon honey
• 1 1/2 cups whole wheat flour
• 1 cup flour
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 small zucchini (shredded)
• 1/2 parmesan cheese
• 1 clove garlic (minced or grated)
• 2 tablespoon fresh basil (chopped)
• 1 tablespoon sun-dried tomatoes
• 1/4 teaspoon pepper

Steps

1. 1

   In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the whole wheat flour, flour, olive oil and salt. Knead the dough with your hand for 10 minutes or with a dough hook attached to stand mixer for 5 to 7 minutes.

2. 2

   Place in an oiled large bowl, turning to coat, and cover with plastic wrap. Allow the dough to rise for 1 to 2 hours or until doubled in size.

3. 3

   Once it has doubled in size, punch down the dough. Then, divide it into 8 to 10 even-sized balls and place on a baking sheet lined with parchment paper. Cover and allow to rise for 15 minutes.

4. 4

   Preheat the oven to 375 degrees F.

5. 5

   Add the zucchini, parmesan, garlic, basil, sun-dried tomatoes and pepper in a small bowl. Mix well

6. 6

   Brush each bun with the beaten egg and sprinkle on the zucchini-parmesan mixture. Bake for 20-25 minutes or until golden brown.