Whole Wheat Focaccia
For mine I included sliced marinated Flank Steak, Feta Cheese, peppers onions garlic and Kalamata olives, Parmesan Cheese and extra virgin olive oil!!
1 teaspoons (8 grams) active dry yeast
1/2 teaspoon sugar
3/4 cups lukewarm water
1 tablespoons olive oil, plus 1 to 2 tablespoons for
drizzling
1 cup whole-wheat flour
¾ cup all-purpose flour or bread flour, plus additional as
needed for kneading
1 3/4 teaspoons salt
1. In the bowl of a standing mixer, or in a large bowl,
dissolve the yeast and sugar in the water. Add 2 tablespoons (25 grams) olive
oil, the whole-wheat flour, 200 grams of the all-purpose flour and salt and mix
together briefly using the paddle attachment. Change to the dough hook and beat
for 8 to 10 minutes at medium speed, adding flour as necessary. The dough
should eventually form a ball around the dough hook and slap against the sides
of the bowl as the mixer turns; it will be sticky. Remove from the bowl, flour
your hands and knead the dough for a minute on a lightly floured surface, and
shape it into a ball.
2. If kneading the dough by hand, dissolve the yeast in the
water with the sugar as directed. Stir in the olive oil, whole-wheat flour,
salt and all-purpose flour by the half-cup, until the dough can be scraped out
onto a floured work surface. Knead, adding flour as necessary, for 10 minutes,
until the dough is elastic and smooth. Shape into a ball.
3. Clean and dry your bowl and oil lightly with olive oil.
Place the dough in it, rounded side down first, then rounded side up. Cover
tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in
the refrigerator for 4 to 8 hours, until doubled. Punch down the dough. Cover
with lightly oiled plastic and let the dough rest for 15 minutes.
4. Preheat the oven to 425 degrees, preferably with a baking
stone in it. Line a sheet pan with parchment and oil generously. Roll or press
out the dough into a rectangle the size of the sheet pan. To do this
efficiently, roll or press out the dough, stop and wait 5 minutes for the
gluten to relax, then roll or press out again, and repeat until the dough
reaches the right size. Cover with a damp towel and let rest for 30 minutes.
Just before baking, use your fingertips to dimple the dough all over, and
drizzle on a tablespoon or two of olive oil. stone (if using), for 20 to 25
minutes, until deep golden brown. Let rest for at least 10 minutes before
serving, or allow to cool completely.
