For the toppings
½ tsp- Ground black pepper
A drizzle of extra virgin olive oil
Few sprigs of rosemary
3 tbsp- Balsamic vinegar
For the dough
400g- Maida, organic and unbleached
100g- Whole wheat flour
7g- Dried yeast
½ tbsp- Fairtrade castor sugar
325ml- Lukewarm water
2 tbsp- Semolina
Sea salt to taste
Extra virgin olive oil to taste
* Put the tepid water in a glass and mix yeast and sugar into it with a fork. Leave aside for a few minutes. You know the yeast is active when it starts to foam, and if you “listen” to the mixture, there’s a distinct hum.
* Mix the atta and maida with ½ tbsp. of sea salt and make a well in the middle. Pour in the yeast mixture and stir with a fork.
* Put the dough on a clean, flour-dusted surface and knead for five to seven minutes. To knead, push the dough away from you, and bring it back towards you.
* Put in a greased bowl, pour some olive oil and cover with a clean kitchen towel. Leave to prove for half an hour.
* To prepare the topping, slice the onions. Sauté them with rosemary in olive oil until the onions are translucent. Add balsamic vinegar and fry for another couple of minutes. Keep aside. You can make your own topics – cheese, basil, and tomato; cheese and rosemary; sundried tomatoes and olives – it’s up to you.
* Preheat the oven to 220C/ 425F. Line your baking try with some semolina.
* When the dough has doubled in size, pound it and place it on the tray, so that it covers the bottom.
* Pour some olive oil on the bread, and push it down with your fingers so that it becomes like small hills and valleys.
* Press the onion toppings on the focaccia. Top with sea salt, pepper and a good drizzle of olive oil. Leave to rise, covered with a wet kitchen towel, for around 30 minutes.
* Bake for 20 minutes. When it comes out of the oven, top the bread with some more olive oil to keep it moist.