Wow! This being my first fococcia, I was appreciative of the exact directions because they worked! I served mine with a roasted garlic-cream cheese spread on the side that complimented the onions well. You cooking time will vary depending on how thick your onion layer is, so I had to to watch it closely. I used a 75-25 ratio of whole wheat to white and it rose perfectly.
Absolutely delicious!!! I never use any flour except for whole wheat and it turned out just great! Also, I tend to replace equal amounts of water and flour with more starter since it is also 50/50 water & flour, especially when I have starter coming out of my ears. Forget making croutons -- you will not ever have any leftovers of this bread. It was really good, and easy.