Focaccia

I began with America's Test Kitchen recipe for focaccia.
That can be found here.  
But I made many changes.

INGREDIENTS Biga 1/2cup (2 1/2 ounces) unbleached all-purpose flour 1/3cup (2 2/3 ounces) warm water (100-110 degrees F) 1/4teaspoon instant or rapid-rise yeast Dough 2 1/2cups (12 1/2 ounces) unbleached all-purpose flour , plus extra for shaping 1 1/4cups (10 ounces) warm water (100-110 degrees F) 1teaspoon instant or rapid-rise yeast  Kosher salt 4tablespoons extra-virgin olive oil 2tablespoons chopped fresh rosemary

But here's what I did:

To make the biga, I mixed
1/2 cup AP flour
1/2 cup water
1/4 teaspoon yeast.
That is left to work overnight,
covered with a glass plate.

To make the dough, I used
4 ounces whole-wheat flour
8.5 ounces AP flour
10 ounces water
1 teaspoon yeast

Then I followed the original work plan.
After 15 minutes, I added 1/2 teaspoon salt.

Then every half-hour for three times, I folded the dough.
After the last fold, I preheated the oven to 550 degrees
and spread the dough on a rimmed cookie sheet that had been greased with
one tablespoon olive oil.

I used a silicone pastry brush to spread the dough,
dipping the spreader into one tablespoon of olive oil.

Just before baking, I dusted the top with one teaspoon of
Tanna's Tuscan Sea Salt.

You can order it at:  http://www.chutneyunlimited.com/tuscan.php

The result is a salty, but not too salty, crisp but chewy bread.
It is excellent with soup.
MMMMmmmmm, good!

Here's the bean soup.