Whole wheat focaccia

In a glass mix the water with the yeast until everything is well integrated (the water must be lukewarm). Add the water with the yeast already mixed to the flour.

Mix everything well with wrapping movements. Once mixed, add a spoonful of salt and the oil and mix again with wrapping movements.

Cover with a cloth for 20 minutes. After 20 minutes move again with wrapping movements and cover (repeat this step 4 times).

When the process has been repeated four times, put the dough in a closed container with a lid in the refrigerator for as long as possible, at least one hour.

Spread with care and small touches with the fingers in a tray suitable for the oven previously lined with parchment paper. Add the ingredients that we like and bake at 180Cº 30 minutes or until we see that the dough is done.