Whole Wheat Sourdough Focaccia

And here's a recipe I am adapting from Marcus at The Fresh Loaf (in turn based upon the Focaccia recipe in Reinhart's Whole Grain Breads).
Day 1 - make the dough
350g 400g 450g WW Flour
200g WW starter (mine is 75% 100% hydration)
300g   275g water
20 30g wheat gluten
1 tsp salt
3 Tbsp 60g Olive Oil
-Mix everything in KitchenAid, Knead 10 min. (I left this one wet since it is a focaccia)
-Put in an oiled container, cover and refrigerate.
Day 2 - make the Focaccia
About ¼ cup olive oil
Corn meal (optional)
Remove from fridge and let rise until ready to turn out into pans.


I turned half out in an oiled large cast iron skillet, and the other half into my oiled cast iron Dutch oven.
-With oiled fingertips slowly press the dough out to fill the pan if making pizza. Let it rest 15 minutes, then finish stretching to edge of pan.(it will be slack so this is usually pretty easy).


-Pour remaining oil over dough, or don't if you're not as big a fan of olive oil as I am.
-Let rise 45 min. if pressed for time, or longer if you can (90 min. is the most time I've ever had).

I let the dough in the Dutch oven rise an hour or two.


For focaccia in Dutch oven, I preheated oven to 425 and baked with lid on for 30 minutes, reduced heat to 350 and baked another 10 or 15 minutes until internal temperature is 190 or better (I use a meat thermometer!).


For the pizza crust, I just baked partially at 400 for 20 minutes then cooled it to finish baking as pizza later.


-Remove from oven, let cool on rack for a few minutes.  I like to throw a little extra mozzarella on to melt as it cools.


I’ll update this as I try it more…
1. Focaccia in Dutch oven may have been best thing I ever baked. Great crumb, great taste (I sprinkled a little thyme, rosemary, kosher sea salt, and olive oil on it before baking.)