Reinhart's WW focaccia
I've decided to make Peter Reinhart's whole wheat focaccia from his new WGB. Of course I had to make a few changes. I omitted the sweetener and the olive oil in the dough. I used a minimal amount of olive oil to shape the focaccia (less than a teaspoon), and I added some rosemary on top of the focaccia (I like rosemary). Here is a shot of the focaccia after it had cooled and I cut it. I am very happy with it.