Whole Wheat Focaccia with Wild Garlic | Fluffy and Healthy

Weigh the flour and take 30 g of it, which you mix with 100 ml of lukewarm water, 10 g of yeast, and a teaspoon of sugar. Mix well, cover, and let the starter rise in a warm place.

In a large bowl, mix the remaining flour, 250 ml of water, and the activated starter. Use a stand mixer with a dough hook and knead at second speed for 5 minutes. Add the salt and knead for another 5 minutes. The dough will have a softer consistency. Cover the bowl with a clean towel and let it proof for 45 minutes in a warm place.

After the first proofing, mix the dough again with a wooden spoon. Cover it and let it proof for another 45 minutes.