Whole Wheat Focaccia

Ingredients

• 2 cups (480 ml) lukewarm water, divided
• 1¼ teaspoons active dry yeast
• Pinch of granulated sugar
• 3 cups (375 g) unbleached organic all-purpose flour
• 1 cup (115 g) whole wheat flour
• 1 cup (100 g) whole spelt flour
• 1 tablespoon fine sea salt
• 1 cup (240 ml) extra-virgin olive oil, divided, plus more for oiling bowl
• ½ cup (65 g) pitted green olives
• ½ cup (65 g) pitted purple olives
• 8 sprigs rosemary

Instructions

1. 1Combine 1/4 cup (60 ml) of the lukewarm water with the yeast and sugar in a liquid measuring cup. Stir to dissolve, then let it rest for about 5 minutes until bubbly.
2. 2Stir the all-purpose, whole wheat, and spelt flours together with the fine sea salt in a stand mixer fitted with a dough hook. Mix for 1 minute to combine the dry ingredients.
3. 3Pour 1/2 cup (120 ml) of the olive oil, the remaining 1 3/4 cups (420 ml) lukewarm water, and the bubbly yeast mixture into the bowl. Mix on medium speed for about 30 seconds until a dough begins to form.
4. 4Increase the mixer speed to medium-high and knead for 5 minutes. Transfer the finished dough to a lightly oiled bowl.
5. 5Cover the bowl with a clean, damp kitchen towel. Place it in a warm spot for about 1 hour until the dough doubles in size.
6. 6Drizzle 1/4 cup (60 ml) of olive oil onto an 18 by 13-inch (46 by 33 cm) rimmed baking sheet. Don't worry if it seems like a lot of oil; you'll need it to ensure a crispy bottom.
7. 7Transfer the risen dough to the prepared pan. Gently press and stretch the dough with your hands to cover the surface, then drizzle the remaining 1/4 cup (60 ml) of olive oil evenly over the top.
8. 8Cover the pan and return it to a warm spot for about 30 minutes until the dough looks airy and has doubled in size again.
9. 9Preheat the oven to 450°F (240°C).
10. 10Uncover the fully risen dough and press your fingertips deeply into the surface to create dimples all over. This prevents the bread from rising too fast in the oven and creates little pools for the olive oil.
11. 11Scatter the green olives, purple olives, and rosemary sprigs evenly across the dimpled dough. Press the toppings gently into the surface so they adhere.
12. 12Sprinkle with flaky sea salt and bake for 20 to 25 minutes until the focaccia turns a deep golden brown.

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