Whole wheat focaccia

sponge:                               dough:                         
   1  tsp active dry yeast	          1   tsp active dry yeast   
  1/2 cup warm water (105-115 F)          1   cup warm water         
  3/4 cup flour			        2 1/2 cup flour              
				         3/4  cup whole-wheat flour  
				          3   tbsp olive oil         
				          2   tsp salt               
				          1   sponge                 

To make sponge:  Mix yeast and water and let stand until creamy (10
min).  Stir in flour, cover tightly with plastic wrap, and let rise 45
min until doubled.

To make dough:  Mix yeast and water and let stand until creamy.  Add
yeast mixture and olive oil to sponge and mix well.  Stir in salt and
add flours one cup at a time until soft dough is formed.  Knead on
floured surface 8-10 min.  Put dough in lightly oiled bowl, cover with
plastic wrap, and let rise 1 1/4 hours.

To shape dough:  Oil an 11x17 baking sheet or 2 pie pans.  Flatten
dough and spread it in pan(s), allowing it to relax for 10 min if it
will not reach edges.  Cover with towel or plastic wrap and let rise
for 45 min.

To bake:  Preheat oven to 425 F 30 min before baking.  Dimple dough
with finger tips, drizzle it with 1-2 tbsp oil, and sprinkle with sea
salt.  Bake 20-25 min.

For crispier crust:  Spray oven walls with cold water 3 times during
first 10 min of baking.

Source: Focaccia cookbook