adapted from Healthy World Cuisine
Very simple ingredients, some focaccia are produced as quite the work of art!
The two images below illustrate a basic bread, and focaccia art. Mine was something in-between.
Steps as follows:
 1.5 cups warm water (110 degrees), 1 tablespoon yeast, 1 teaspoon sugar |
 2 cups each, whole wheat flour and all purpose |
 Combine 1 teaspoon salt, 1 tablespoon Italian seasoning |  with flour while yeast foams with sugar for 5 minutes. |
 Add yeast water to dry ingredients, and use approx |  1 tablespoon oil to knead dough into a ball. Let rise 90 min. |
 Pat out dough on oiled sheet, and arrange your toppings. In my case, 3 shallots, 6 kalamata olives, a dozen capers,a couple of |
 tablespoons of arugula microgreens, two calabrian red peppers, and a couple of slices of red onion. Nutritional yeast sprinkle. |
 .I baked at 425 for approx. 20 minutes |
 This may have been a little too hot for my shallots, but the effect wasn't bad. |
 Plenty of nooks and crannies for dipping. | |
 Nice browning on top & bottom. |
 Moist & chewy interior. |
Per 1/8 recipe: Calories 254, Carb 46, Protein 8, Fat 4, Sodium 225, Fiber 5
