Whole Wheat Focaccia with Wild Garlic

INSTRUCTIONS

• 1
  Weigh the flour and take 30 g, which we mix with 100 ml of lukewarm water, 10 g of yeast, and a teaspoon of sugar. Stir, cover, and let the starter rise in a warm place.
• 2
  In a bowl, mix the remaining flour, 250 ml of water, and the starter. In a mixer with a hook attachment, mix the dough on the second speed for 5 minutes. Then add salt and mix for another 5 minutes. The dough has a looser consistency. Let it rise for 45 minutes covered with a cloth in a warm place.
• 3
  After rising, stir the dough again, a wooden spoon will suffice. Cover with a cloth and let it rise again for 45 minutes.
• 4
  Place baking paper in a baking dish measuring 34x24 cm and pour the dough into it, spreading it over the entire surface. Let it rise for the last time for 45 minutes under a cloth.
• 5
  After 20 minutes of rising, turn on the oven to top and bottom heat and set the temperature to 250 °C. Let the oven heat for another 25 minutes.
• 6
  Drizzle the risen dough with olive oil and make dimples in the dough with spread fingers. Top with onion rings, olives, and chopped sun-dried tomatoes. Place in the oven. Bake for 12 minutes, reduce the temperature to 220 °C, and bake for another 5 minutes or until the surface is golden brown.
• 7
  Serve with a quality source of protein (e.g., ham, eggs, tofu) and fresh vegetables.