Focaccia con oliva (Whole Wheat Organic)

ALL INGREDIENTS ARE ORGANIC (when available)

3 1/4 cups seven grain bread flour + 1/8 cup for kneading
2 tsp Himalayan sea salt

2 tsp oregano, dried
1/4 tsp rosemary, dried
1/4 tsp sage, dried
2 tbsp onion flakes
1/3 cup extra virgin olive oil + extra for oiling
2/3 cup dry white wine

1/2 cup warm water
2 tsp dry active yeast

1/2 cup warm water

1/2 cup chopped olives (I use Spanish and Kalamata)
6 med garlic cloves, slivered

1 oz fresh, finely grated parmesan cheese with 3 oz finely shredded, meltable white cheese (mozzarella, white cheddar) can be added to the top with an egg wash.

Crush dried herbs, and add olive oil and wine. Set aside. Dissolve the yeast in half a cup of warm water. Mix flour and salt in a deep glass bowl; then, create a well in the middle. Add the dissolved yeast; use sponge method of incorporation. Cover and let rest for 10-20 minutes. Peel and sliver garlic. Then, chop olives. Once the spongeing is done, mix up the rest of flour with oil mix. Add the remaining half a cup of water as needed. The dough should be well formed, and slightly sticky. Turn out on a well floured surface and knead until very smooth and slightly tacky. Add in the olives and garlic at the very end of kneading and continue kneading in until well mixed. Put dough into oiled glass bowl and let rise until doubled. Remove dough and punch down. Then, chafe for about 5 minutes and let the dough rest. Roll out to about half an inch thickness to fit into an oiled baking sheet. Proof dough. Preheat oven to 400ºF. Fill another baking dish with ice cubes place in the shelf underneath bread and bake for 20-30 minutes. Cool on a wire rack; then slice and enjoy.

Serving Size: one 1 1/2 pound loaf