Whole Wheat Crust Foccacia

*we are adding a bit of a wrinkle*

sliced thin top round marinated in either , hot sauce, Sweet & Sour Sauce, or Teriyaki & Honey

1 cups All-Purpose Flour

3/4 cups Whole Wheat Flour

TT  salt

1 tablespoon instant yeast

3 tablespoons olive oil (plus additional for drizzling)

¾ cup warm (110°F to 115°F) water

1) Lightly grease a large rimmed baking sheet, and drizzle it with olive oil, spreading the oil over the pan.

2) Combine all of the ingredients, mixing until all the flour is moistened. Beat at high speed for 1 minute. Scrape the sticky dough into the bottom of the bowl, and beat at high speed for an additional minute.

3) Scrape the sticky dough onto the prepared pan. With oiled or wet hands, press the dough towards the edges of the pan; it'll go partway, then start to shrink back. Let the dough rest for 15 minutes, then press it all the way to the edges of the pan.

4) Cover the dough, and let it rise for 1 to 2 hours, or until it's as puffy as you like; the puffier the dough, the thicker the crust. Toward the end of the rising time, preheat the oven to 425°F.

5) Remove the cover from the pan, and bake the crust for about 15 minutes, until it's set. It may be a light golden brown all over, but doesn't have to be, so long as it's firm enough not to fall when you take it out of the oven.