In a large mixing bowl, using whisk to sift Lentil flour, All-purpose flour and Quick-Rise Instant yeast together. Set-aside.

Mince Onon and combine to the dry mixture from Step 1 by whisk.

Dissolve Honey and Worcestershire Sauce into Lukewarm water. Add the liquid to the dry mixture from Step 2. Hold the mixture over until well combined.

Using your hand with some olive oil, form dough into a round ball. Place in the same bowl and lightly cover with plastic wrap. Leave the dough to proof 30-45 min in a warm place. I usually place it in an UNHEATED oven, which is not affected by changes in room temperature.

While the dough is proofing, mix minced Celery, Italian herb mix, Black pepper, Garlic powder, Worcestershire Sauce and Olive oil to make glaze.

Place parchment paper in ovenware and coat all inside surfaces with olive oil. When the dough rises to about double its original size, transfer the dough to the ovenware, then dimple all over with lightly oiled fingers.

Spread the glaze from Step 5 with your fingers using the same motion as Step 6. Leave the focaccia dough about 30 min until the dough reaches about double height. No cover is needed this time.

Place a rack in middle of oven, and preheat oven to 440 ℉ (230 ℃)

Bake 20-25 min at 440 ℉ (230 ℃) until the surface becomes golden brown. Adjust bake time based on your oven.

Transfer the focaccia (do not remove from the ovenware) onto a wire rack; cool completely.

Cut the focaccia to 12 pieces or your preferred size and serve.

Cooking idea: the focaccia can be used for pizza with your favourite topping.