Whenever I can substitute whole wheat flour for all-purpose flour I do. It is healthier and has a much more distinct flavor. This focaccia has a nice chewy texture with a little bit of crunch around the edges.
Step 1: The Dough
3/4 c. water
1 1/2 - 2 1/2 c. 100% whole wheat flour
1 (.25 oz) pkg active dry yeast
1 t. salt
1 t. olive oil, plus more for drizzling
In a microwave safe container heat water to 120-130 degrees F.
In a medium mixing bowl combine 1 1/2 c flour, yeast and salt.
Add hot water and stir to combine. Add more flour 1 heaping tablespoon at a time until dough starts to pull away from the sides of the bowl. Dump dough onto a lightly floured (still using whole wheat flour) surface and knead 8-10 minutes adding more flour as needed.
After 8-10 minutes do a 'windowpane test'. I learned this from Peter Reinhart's book. Take a small piece of dough and stretch it to see if you can get it thin enough to see light through it without it tearing. If you can see light enough gluten has formed and you can stop kneading. If you can't see light continue kneading until you can.
Form a ball, roll in 1 t. olive oil, place in a bowl and cover. Let rise about 1 hour or until dough has doubled. This will greatly depend on what the temp and humidity is like in your kitchen.
Punch dough down and let rise again. 1 hour or until dough has doubled.