Organic vegan focaccia with onion and olives

Ingredients for two baking pans 28 cm
2 tablespoons cornstarch
450 g of organic flour 0
450 g of flour organic wholemeal
a sachet of dried brewer's yeast
6 tablespoons of extra virgin olive oil
600 g of warm water (approximately)
25 g of sea salt
a tablespoon of organic raw cane sugar
3 white onions, organic
a box of organic black olives

Planetary or with the bread baking machine proceed with the dough for the cake by putting flour starch, salt and sugar.
Add the sachet of yeast and also oil and flush with water.
Fairies knead until the mixture becomes a ball.
Put the dough in a bowl in the oven with the light on for less than two hours.
Clean the onions and cut into thin slices and drained olives.
Cook the onions in pan with salt until they are stewed.
Divide the dough and roll it out into two pans, brush with oil and season with crushed olives and onions into the mixture.
Heat oven to 230 degrees and bake one cake at a time for about 15 minutes.
Here's the organic vegan focaccia with onion and olives