Focaccia with Onions

1: In a mixing bowl, combine the two types of flour.

2: Add the olive oil, salt, and dry yeast, then start kneading with a dough hook.

3: Gradually incorporate the necessary water while kneading until the dough separates from the mixer bowl.

4: Transfer the homogeneous dough to an oiled bowl and cover with a cloth.

5: Let the dough rise for about 2 to 3 hours.

6: After rising, deflate the dough with your hands and shape it in a 20x30 cm rectangular baking tray.

7: Let it rest for 30 minutes.

8: Prepare an emulsion of equal parts water and olive oil and generously pour it on the surface.

9: Use your fingers to poke holes in the surface so the emulsion penetrates.

10: Peel and thinly slice the onions, then spread them over the surface.

11: Drizzle with more olive oil and bake in a preheated static oven at 180°C for 30 minutes until golden.