Red Onion & Garlic Focaccia

Combine the yeast and sugar with approximately ½ cup of the warm water, add the remaining warm water and the tablespoon of olive oil, set aside. Sift the flours into a large bowl, add the salt flakes, fennel and celery seeds; stir gently to combine and make a well in the centre. Check the yeast mixture is activated, you’ll notice the yeast very gently bubbling or rising to the surface, this may take a few minutes to happen. Add the yeast mixture to the flour mixture and using a wooden spoon stir for 1-2 minutes until well combined and formed into a soft, sticky dough. Cover the bowl with a tea towel and place in a warm corner to allow the dough to rise for about 1 hour or until approximately doubled in size. Preheat the oven to 220°C/428°F Turn the dough out on a lightly floured surface and using floured hands, halve the dough into two rounds. Arrange the rounds onto lightly oiled baking trays and gently shape and flatten. Top with sliced tomato, onion, garlic, cumin or fennel seeds and thyme. Brush with the olive oil and allow to rest for a further 15 minutes before placing in the hot oven for 10 -15 minutes until bread is golden brown. Remove when evenly cooked and firm, slide onto a baking rack and allow to cool for a few minutes before slicing and devouring. Enjoy!! { this recipe was adapted from an Olive Focaccia recipe found in Charmaine Solomon’s Family Recipes Cook Book }