Caramelized Onion and Mushroom Whole Wheat Foccacia

Directions

Sift the whole wheat flour and keep aside. Sift it twice for soft bread.

In a small bowl add ½ cup lukewarm water, sugar and instant yeast. Mix well and close the bowl with the lid.

After about 2-3 minutes, the yeast would have activated (froths)

Take a large bowl, add the flour and salt. Mix well.

Now add the frothy yeast mixture into the flour and salt.

Mix well with hands.

Add some more water to knead into a sticky dough.

Now, take this dough on the countertop and knead for 10 minutes.

Incorporate or mix oil in between (the entire 3.5 tblsp) until the gluten has activated and the dough is soft to touch.

Grease a bowl (for proofing) with some olive oil and place this kneaded dough inside it.

Cover and let it rise for atleast 1 hour.In the meanwhile, let us grease a tin for baking the focaccia and keep aside. Now let us prepare the topping by heating a pan with some olive oil.

Add the sliced onions with a big pinch of salt. Allow this to caramelize slightly and then keep aside.

In the same pan, saute some sliced mushrooms with salt and fresh rosemary. Do not allow the mushrooms to leave moisture and ensure the heat is high. It takes few seconds for mushrooms to cook.

Allow the topping to cool completely before adding on focaccia.

Once the dough has risen, punch the dough lightly. Knead it lightly for 1 or 2 seconds.Place the dough into the greased baking tray and push it to the edges of the tray.

Allow this dough to further rise for 45 minutes.

Preheat the oven at 200 degrees. -Once the dough has risen (2ndproofing), make small holes with your index finger and drizzle some olive oil and sea salt. Add the toppings on the focaccia and drizzle some more olive oil as required. Top the focaccia with some fresh rosemary and bake the bread at 200 degrees for 30 minutes. Serve piping hot or warm.