Basil, Olive and Feta Foccacia

Food Ingredients:
2 cups (475 ml) all purpose unbleached flour 2 cups (475 ml) whole wheat flour 1/2 cup (130 ml) warm water (warmer than room temp but not warm enough to be uncomfortable to the touch) 1/2 package (1 teaspoon/5ml) active dry yeast 1 cup (235 ml) warm water (same as the first) 1 pinch a good of salt 1 tablespoon (15 ml) olive oil sliced olives crumbled feta fresh basil, cut into thin ribbons of course salt

Recipe preparation:
1 First off, mix the flours together and whisk so they are combined well. 2 This recipe requires you to make a sponge. For this you take 1/2 cup of flour and place in a large bowl with the half cup warm water and the yeast. Cover the bowl with plastic and let stand anywhere from 2-8 hours. This is to allow it to ferment, I personally couldn’t wait the whole time, I think I made it a minute past the 2 hour mark. 3 Stir in the 1 cup of water a little at a time. Add in the salt and just enough of the flour to make the dough pull away from the sides of the bowl. 4 Turn the dough out onto a floured surface and knead enough flour to make a soft dough. It should be smooth and elastic. Place dough in a lightly oiled bowl, turning to coat the dough ball lightly, and cover. Place in a warm place where a draft cannot get to it and allow to rise about 1 hour. 5 Prep a large baking pan (pizza pan works well) by either taking an oiled napkin and running it around the pan or line with parchment paper. 6 Punch the dough down and allow to rest 10 minutes. 7 Oil your hands and place dough in the pan. Brush the top of the dough with oil then, using your fingers, make deep dimples in the dough, about 1/2 inch. Cover with plastic again and let rest in a warm place for 30 minutes. 8 Preheat the oven to 400F(200C). 9 Take the olives, feta and basil and spread on top of the foccacia. Sprinkle salt on top and place in oven. Bake 18 – 20 minutes or until golden. Check about half way through and deflate any large bubbles with the poke of a knife. 10 When done cooking, place on a rack to cool for about 15 – 20 minutes. 11 This bread is very versatile. You can make it into small mini loaves (as in the original recipe) or in a big one like I did. You can also top it with a number of different ingredients, just let your craving drive you :D!

Recipe source: Foodista recipe