Whole Wheat Sourdough Foccacia II (and Pepperoni Roll!)

Version II, still 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
400g WHITE Whole Wheat Flour
200g REGULAR(red) WW starter (mine is 100% hydration)
250g 300g water
20 g wheat gluten
8g salt
3 Tbsp (45g) Olive Oil
-Mix everything in KitchenAid, Knead 10 min. (Less wet than version I)
-Put in an oiled container, cover and refrigerate.
Day 2 - make the Focaccia
Flour to roll out dough
Remove from fridge and let rise until ready to turn out into pans.

I made a great pepperoni roll by simply rolling out about a pound of dough, covering with pepperoni and provolone, rolling and then waiting patiently for many hours for it to rise enough to prevent it from being flat and soggy in the center. Baked at 350 on cast iron griddle in oven for about 40 minutes.

Next time might drizzle EVOO and seasonings before rolling this up!