That fits into my after-work-weeknight schedule?  And is almost impossible to mess-up?  Sure, why not?

My daughter of nine calls this, "The best bread in the whole world... mmmm!"  That's compared, I should note, to the crusty whole grain hearth loaves I usually try to force on her.  She is not a fan of the crusty bread.  Maybe someday. 

 Until then, this is the opposite of that... but still in keeping with my fascination with whole grains and sourdough. 

 Anyway, here's a pic:

And here's a recipe:

Based on the Focaccia recipe in Reinhart's Whole Grain Breads that I originally only used for pizza.

Day 1 - make the dough

350g WW Flour

200g WW starter (mine is 75% hydration)

300g water

1 tsp salt

Up to 1 tsp instant yeast (Not necessary, but if it makes you feel better...)

2 Tbsp Olive Oil

-Mix everything except the oil, knead for 3-4 min

-Add the oil - knead 15 seconds

-Rest 5 min

-Knead 1 min

-Put in an oiled container, cover and refrigerate.

Day 2 - make the Focaccia

About ¼ cup olive oil

Corn meal (optional)

Toppings

-Generously oil a 8x12 Pyrex pan with about half the olive oil.  Sprinkle a little corn meal in the pan.

-Take dough out of refrigerator and put it in the pan.

-With oiled fingertips slowly press the dough out to fill the pan (it will be slack so this is usually pretty easy).

-Pour remaining oil over dough, or don't if you're not as big a fan of olive oil as I am.

-Let rise 45 min. if pressed for time, or longer if you can (90 min. is the most time I've ever had).

-Add toppings (I like fresh rosemary, a few shreds of parmesan and mozzarella, and a bit of coarse salt.  The one in the pic has cheese, oregano, corn, coarse salt)

-Place pan on middle rack of cold oven.  Start oven for 500 F.  Bake about 15 min. (depending on how fast your oven heats up).

-Reduce heat to 350 F and bake another 10 min.

-Remove from oven, let cool on rack for a few minutes.  I like to throw a little extra mozzarella on to melt as it cools.

The best part?  Change almost anything in this recipe and it still works.

I've tried:

-Substituting half whole spelt flour, half whole white wheat flour, half 85% flour, all WW bread flour.

-Preheating a stone and baking just above it at 425 F for 15-20 min.

-Various amounts of instant yeast.

-Various rising times

-Recently refreshed starter, starter that's been in the refrigerator for 3-4 days.

-A little sweetener in the dough

It may not come out exactly the same each time, but it's always tasty! 

Enjoy

-Marcus