Focaccia

Makes one half sheet pan

825 gram Bread flour

150-gram Whole-wheat flour

830 gram Water, warm 39C or 98F

7 gram dried yeast or 150-gram sourdough starter ( I use Caputo “Lievito” dry yeast)

20-gram salt

30-gram olive oil

For garnish

Sea salt

Thyme

Rosemary

In a stand mixer add both flours and mix together. Mix the yeast with 1/2 cup of the measured water, and let it dissolve for 5-10 minutes. Add water into the flour and the yeast mix, let it go in the mixer for 10 minutes, pulling the gluten out. Add in the salt and olive oil and mix for another 10 minutes.

Once the dough comes together, slap and fold on a workbench for another 10 minutes. Put in proofing pan and cover, refrigerate for 48-72 hours.

After refrigeration, bring it out at room temperature around 78F for 2-3 hours.

Preheat the oven to 500 degrees Fahrenheit.

Grease the sheet pan with olive oil, pour the dough into the pan, and season with sea salt, rosemary, or thyme.

Bake for 25-35 minutes. Enjoy!