Pour olive oil in a pan and add finely diced
Fry the onions in a pan over low heat.
Fry until slightly browned.
Take it off the heat and let it cool.
Mix water, sugar, and yeast well.
Mix bread flour/wheat flour, whole wheat flour, and salt into the dough.
Add the previously made onion oil.
Knead the onion oil into the dough.
Cover the dough and let it rest for about 20 minutes. After 20 minutes, continue kneading the dough.
Just knead it slightly smooth.
Round out the dough and let it rise for about 1 hour.
After 1 hour, the dough is fermenting very well.
Sprinkle some flour on the mat to prevent sticking, and transfer the dough to the mat.
Flatten the dough and vent it.
Fold in the middle four times to form a square.
Then flip it over and round it up.
Then put it on a baking tray.
Cover the dough and let it finally rise for about 50 minutes.
After fermentation, sift some bread flour or wheat flour on the surface.
Make two cuts with a sharp knife, this will help the bread to puff up.
Bake in preheated oven at 390 °F/200 °C for about 15 minutes (covered with foil), then remove the foil and continue baking for 15-20 minutes.