Whole wheat focaccia with wild garlic

Weigh out the flour and set aside 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 leaven rise in a warm place.

In a bowl, mix the remaining flour, 250 ml of water, and the leaven. In a stand mixer with a dough hook attachment, knead the dough on the second speed for 5 minutes. Then add salt and knead for another 5 minutes. The dough has a looser consistency. Let it rise for 45 minutes, covered with a tea towel, in a warm place.

After rising, stir the dough again, a wooden spoon will suffice. Cover with a tea towel and let it rise again for 45 minutes.