Wholemeal Focaccia with Sautéed Vegetables (TM5)

Focaccia

• 300 g water
• 3 tsp honey
• 2 tsp dried instant yeast (8 g)
  of 20 g fresh yeast crumbled
• 30 g olive oil plus extra for greasing
• 400 g strong wholemeal bread flour
• ½ tsp fine sea salt

Finalisation

• 150 g onions halved vertically
• 150 g red pepper cut in 4 wedges
• 30 g olive oil
• 15 g fresh rosemary leaves cut in pieces
• ¼ tsp ground black pepper