Whole Wheat Focaccia with Wild Garlic | Airy & Flavorful

Weigh the flour and set aside 30 g. Mix this with 100 ml lukewarm water, 10 g crumbled fresh yeast, and one teaspoon of sugar. Stir, cover, and let rise in a warm place until the starter dough clearly forms bubbles.

In a bowl, mix the remaining flour, 250 ml water, and the starter dough. Knead in a food processor with a dough hook on the second setting for about 5 minutes. Then add the salt and knead for another 5 minutes. The dough will have a rather soft consistency. Cover with a kitchen towel and let rise in a warm place for approx. 45 minutes.

After the first rising time, stir the dough briefly again (a wooden spoon is sufficient for this). Cover again and let rise for another 45 minutes.