Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Heat 1 tablespoon oil in a skillet over medium heat. Cook and stir onion in hot oil for 5 minutes or until golden brown. Set aside.
Preheat oven to 375°F. Lightly grease a large baking sheet. In a large bowl, combine all-purpose flour, whole-wheat flour, cheese, basil, baking powder, baking soda and salt. Make a well in the center of dry ingredients. Lightly beat 1 egg in a small bowl; stir in the remaining 2 tablespoons oil and buttermilk. Stir in onion mixture. Add buttermilk mixture to flour mixture, stirring just until moistened.
With floured hands, knead gently in bowl 2 to 3 times or until dough is nearly smooth. Shape into two 4-inch rounds. (Or, shape into one 6-inch round loaf.) Place on prepared pan.
Lightly beat the remaining egg with 1 tablespoon water. Brush loaf with egg mixture. Arrange tomato slices on top. Bake for 25 to 30 minutes or until golden. Cool slightly on a wire rack; serve warm or at room temperature. Keep for 2 or 3 days at room temperature in a paper bag.