whole wheat focaccia
sponge: dough: 1 tsp active dry yeast 1 tsp active dry yeast 1/2 cup warm water (105-115 F) 1 cup warm water 3/4 cup flour 2 1/2 cup flour 3/4 cup whole-wheat flour 3 tbsp olive oil 2 tsp salt 1 sponge
To make sponge: Mix yeast and water and let stand until creamy (10 min). Stir in flour, cover tightly with plastic wrap, and let rise 45 min until doubled.
To make dough: Mix yeast and water and let stand until creamy. Add yeast mixture and olive oil to sponge and mix well. Stir in salt and add flours one cup at a time until soft dough is formed. Knead on floured surface 8-10 min. Put dough in lightly oiled bowl, cover with plastic wrap, and let rise 1 1/4 hours.
To shape dough: Oil an 11x17 baking sheet or 2 pie pans. Flatten dough and spread it in pan(s), allowing it to relax for 10 min if it will not reach edges. Cover with towel or plastic wrap and let rise for 45 min.
To bake: Preheat oven to 425 F 30 min before baking. Dimple dough with finger tips, drizzle it with 1-2 tbsp oil, and sprinkle with sea salt. Bake 20-25 min.
For crispier crust: Spray oven walls with cold water 3 times during first 10 min of baking.
Source: Focaccia cookbook