Title: Foccacia
 Categories: Bakery, Italian, Breads, Lunch, Vegetarian
      Yield: 1 Foccacia
 
    1/4 oz Dry yeast
  1 1/4 c  Warm water
      1 ts Brown rice syrup
  1 1/2 c  Whole wheat flour
  1 1/4 c  All purpose flour
    3/4 ts Salt
    1/3 c  Olive oil
           Cornmeal
      4 ea Garlic cloves
           Salt & pepper
  1 1/2 c  Mushrooms, sliced
      1 c  Red onions, sliced
      1 tb Thyme, chopped
 
  Dissolve the yeast in the warm water, along with the rice syrup.  Let
  stand until the yeast begins to foam.
  
  In a mixing bowl, combine the flours & salt.  Add 2 tb of olive oil&
  knead into a ball.  Continue to knead until the dough is elastic.
  Place dough in an oiled bowl & loosely cover with a damp towel.  Let
  rise until doubled in bulk.  Press down.  Roll out to form a 12"
  round (or to fit on your cookie sheet).  Sprinkle the pizza tin or
  baking stone or cookie sheet with cornmeal & slide dough on to it.
  Pinch up the edges & brush with olive oil.
  
  While the dough is rising, toss the garlic with a little olive oil,
  salt & pepper.  Spread them on a cookie sheet & roast in an oven
  preheated to 350F, until they are soft: about 45 minutes.  Cool,
  remove skins & slice.
  
  Saute the mushrooms & onions in 1 tb olive oil for 3 to 5 minutes.
  Sprinkle over the dough with the garlic cloves & thyme.  Bake in a
  375F oven for 15 to 20 minutes.
  
  Brother Ron Pickarski, "Friendly Foods"