Basil, Olive and Feta Foccacia

Ingredients

• 475 ml unbleached flour 
• 475 ml flour whole wheat
• 130 ml water (warmer than room temp but not warm enough to be uncomfortable to the touch)
• 0.5 package yeast dry (1 teaspoon/5ml)
• 235 ml water (same as the first)
• 1 pinch salt good
• 15 ml olive oil 
• 8 servings olives sliced
• 8 servings feta cheese crumbled
• 8 servings basil fresh cut into thin ribbons
• 8 servings basil fresh cut into thin ribbons
• 8 servings salt 

Equipment

• bowl
• frying pan
• baking paper
• oven
• knife
• whisk
• pizza pan
• baking pan

Directions

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.
4. Add in the salt and just enough of the flour to make the dough pull away from the sides of the bowl.
5. Turn the dough out onto a floured surface and knead enough flour to make a soft dough. It should be smooth and elastic.
6. Place dough in a lightly oiled bowl, turning to coat the dough ball lightly, and cover.
7. Place in a warm place where a draft cannot get to it and allow to rise about 1 hour.
8. 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.
9. Punch the dough down and allow to rest 10 minutes.
10. Oil your hands and place dough in the pan.
11. 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.
12. Preheat the oven to 400F(200C).
13. Take the olives, feta and basil and spread on top of the foccacia.
14. Sprinkle salt on top and place in oven.
15. Bake 18 - 20 minutes or until golden. Check about half way through and deflate any large bubbles with the poke of a knife.
16. When done cooking, place on a rack to cool for about 15 - 20 minutes.
17. 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!