For the dough, in a bowl take lukewarm water, add sugar and yeast and cover it and let it rest for 10-15 minutes.
Now mix maida, whole wheat flour and salt in another bowl, add the activated yeast mixture to the dry flour and slowly knead it into a non-stick elastic dough using 2tbsp olive oil. (Initially the dough may seem sticky, do not add extra flour just keep kneading using oil)
Now place the Doug in a well oiled container and cover it and let it proof for 2 hours in a warm place.
After 2 hours you will see that the dough has doubled in size, punch out the excess air and take the dough on a clean kitchen counter.
Now slowly roll the dough in a rectangule or square shape and place it in a oiled baking tin and again cover it and proof it for 1 hour in a warm place.
Now lightly with your knuckles punch the dough, then apply garlic oil on it and arrange the sliced veggies on it, also sprinkle some oregano on it and bake the focaccia in a preheated oven for 25-30 minutes on 180°c both coil on, on lower rack. After 30 minutes crack up the temperature to 200°c and bake it for 5 minutes more till you get a nice golden top.
