Whole Wheat Focaccia

I made this simple focaccia today to take to take to my sister's house as part of out Easter dinner. It's made with a basic bread dough, but I substituted 1/3 of the flour with course whole wheat flour. I also added a little honey to the dough.

This focaccia is another example of how you can incorporate fresh, homemade bread into your life without it being too much of a bother...so many people consider bread making laborious and time consuming, but if you make it often it becomes part of your day. This is how I made mine:

Last night before bed I made a pre-ferment and it bubbled away as I slept. This morning before I went to church I mixed the dough and left it sit in a bowl on the counter for 20 minutes while I took a shower and got dressed. Just before I left the house I put the dough in the refrigerator to retard it. When I came home a few hours later I pushed the dough flat onto an oiled pizza pan. I let it rest while I had a quick lunch and the oven preheated. I baked it for about 20 minutes in a 450F degree oven. It was still warm when I arrived at my sister's house.

The toppings are endless, but I topped this one with garlic, olive oil, herbs, cheese, onions, and kosher salt. If you don't have a recipe for whole wheat pizza dough, click here. If you'd like to read more about focaccia (it's origins, etymology, etc.) click here.