Parmesan and Black Pepper Whole Wheat Focaccia

• servings: Serves 12
• active time: 5 min
• total time: 10 minutes

Ingredients

2 cups (450 g) water at body temperature

1 tsp active dry yeast

2 cups (280 g) unbleached white flour

3 cups (492 g) whole-wheat flour

1 TBS kosher salt

2 TBS sugar

1 cup (200 g) olive oil

cornmeal for baking sheet (or oiled parchment)

1/2 cup freshly grated parmesan

1 tsp freshly cracked black pepper

Directions

In the bowl of a stand mixer fitted with the dough hook combine water and yeast and let sit for 20 to 30 seconds to allow the yeast to dissolve and activate. Dump the flour, two teaspoons of the salt and the sugar onto the water and turn the mixer on low speed. Let the dough mix for about 30 seconds. When the dough is still shaggy, drizzle in 3/4 cups (150g) of the olive oil, aiming it along the side of the bowl to keep it from splashing and making a mess.

With the mixer still on low speed, knead the dough for 4 to 5 minutes or until it is smooth and supple. The dough should be somewhat sticky but still smooth and have an elastic stretchy consistency. If it is much stiffer than this, mix in a few tablespoons water; if it is much looser than this, mix in a few tablespoons all-purpose flour.

Lightly oil a large bowl. Transfer the dough to the oiled bowl, and turn the dough to coat it with the oil. Cover the bowl with an oiled piece of plastic wrap or a lint-free damp cloth. Place in a draft free, warm place for 2-3 hours. The dough should rise until it i about double in bulk.

Once the dough has risen, flour your hands and your work surface and turn the dough out of the bowl. Gently stretch the dough into a rectangle about 10 by 15 inches. Sprinkle the cornmeal onto a baking sheet to keep the dough from sticking and place the dough rectangle on the sheet. Generously flour the top of the dough, then cover it loosely but completely with a piece of plastic wrap or lint-free damp cloth. Place in a warm area for another hour or so, until the dough rises a bit and gets puffy and pillowy.

Position a rack in the center of the oven, and heat the oven to 425 degrees F.

When the dough is ready, remove the plastic wrap and dimple the dough all over, using all ten fingers and firmly poking straight down into the dough all the way to the bottom. Sprinkle the parmesan evenly over the top, drizzle evenly with the remaining 1/4 cup oil and then sprinkle evenly with the remaining 1 teaspoon salt and pepper.

Bake for 35 to 45 minutes until completely golden brown on the top and bottom. Let cool on the pan on a wire rack for about 30 minutes then cut into serving pieces.