Focaccia on dough

Category: Yeast bread

Ingredients
Whole grain wheat flour	200 g
Wheat flour, premium	200 g
Dry yeast	0.8 g
Curd serum	285 ml
Salt	8-10 g
Sugar	15 g
Olive oil	50 g
Provencal herbs - optional	1 tbsp. l.
Dried onions - optional	2 tbsp. l.
Olives / pitted olives - optional	15 pcs
Hard cheese	40 g

Cooking method

I selected this recipe based on Focacci Linadoc, and I post it here with her blessing, for which she thanks a lot!
So,
Mix 200 g of whole wheat flour with 0.8 g of dry yeast (this is a 1 ml measuring spoon), and 1 cup (225 g) of whey.
Stir without fanaticism and send to a warm place (optimally, 26^aboutC) for 12 hours.
If you do not have whey, then you can dilute kefir, yogurt, yogurt, yogurt, milk (1: 1 ... 2: 1) with water, or just take water.
After 12 hours or earlier or later (depending on the fermentation temperature), when the dough is almost ready to begin to settle, add 60 g of whey, 200 g of premium flour, salt, sugar, olive oil (leave a little to grease the top), Provencal herbs, dried onions and knead.
On a floured table, shape the dough into a circle or rectangle to a dough thickness of 2 cm.
Transfer to baking paper or into a dish in which the focaccia will be baked, grease with olive oil on top, spread the halves of olives / olives on top (you can press them a little into the dough - I did not press).
Sprinkle with grated cheese on top and let it stand at room temperature for 2 hours.
Important: there should not be too much cheese, but if you really want to, do not forget to slightly reduce the amount of salt in the recipe.
Half an hour before the end of the proofing, turn on the oven for 250^aboutC for warming up, do not forget to place a baking sheet or stone there if you are going to use it for baking.
Transfer the workpiece along with the paper to a baking sheet or stone and send to a preheated oven. If the workpiece was allowed to stand in the mold, then just put it in the oven.
Spray the oven with water, reduce the temperature to 200-210^aboutC and bake for 20-25 minutes.

Time for preparing:

12 hours + 2 hours + 25 minutes

Note

Despite the fact that focaccia is considered the forerunner of pizza, it is still bread, not a separate meal.
True, this does not prevent some from pulling it on the sly just like that.
There are no frills in classic focaccia.
Wikipedia: Focaccia (Italian focaccia from Latin panis focacius - literally "bread baked in the hearth") is an Italian wheat cake made from various types of dough - either yeast, which is the basis for pizza, or unleavened butter. Traditional focaccia dough contains three ingredients: flour, water and olive oil.
Focaccia is round or rectangular, thin or thick (but usually thin), depending on the preference of the baker. Sometimes milk is added to the dough for focaccia (which is never practiced for pizza) - then it turns out to be more fluffy; if yeast is not added, it turns out to be thinner and crisper.
Sometimes focacci is prepared with a filling, most often cheese.
Focacci can be sweet or savory.

It is believed that focaccia should be eaten warm - it is tasty, but harmful.
Moreover, it is good and cold.
Bon Appetit!