Whole Wheat Focaccia

Adapted from Justine Snacks

Pro tip when using Rainshadow flour: sift and use about 2/3 the amount of water called for in the recipe you are using.

Ingredients
3.5 grams active dry yeast
60 mL water
150 grams hard red flour
240 grams soft white flour
1 tablespoon kosher salt
300mL water
1/3 cup of high-quality olive oil
1 teaspoon flaky salt

Instructions
Whisk together the yeast at 60 mL of warm water. Let it stand until foamy.
Add in both flours, salt, and the 300 mL of water. Mix on high for 10-15 min. It will take a while, but you will know it’s ready when you can stretch it.
Oil the signs of a large bowl.
Add the dough to the bowl and loosely cover with a towel. Place in a warm place for 1 hour to let rise.
When the dough is ready, pour olive oil into a 10″ cast-iron pan. Stretch with your hands until they reach the edges. Leave for another hour to prood. Preheat your oven to 425.
When the dough is ready, drizzle olive oil on top and use your hands to dimple the dough.
Sprinkle with flaky sea salt, then bake at 425 for 25-28 min.
Serve hot.