Whole wheat focaccia with wild garlic

INSTRUCTIONS

• 1
  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.
• 2
  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.
• 3
  After rising, stir the dough again; a wooden spoon will suffice. Cover with a tea towel and let it rise again for 45 minutes.
• 4
  Line a baking dish measuring 34x24 cm with baking paper, then pour the dough into it and spread it evenly over the entire surface. Let it rise for the last time for 45 minutes under a tea towel.
• 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 preheat for another 25 minutes.
• 6
  Drizzle the risen dough with olive oil and use spread fingers to make dimples in the dough. Arrange onion rings, olives, and chopped sun-dried tomatoes on top. Place in the oven. Bake for 12 minutes, then 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.