Whole wheat focaccia with wild garlic

Measure out the flour and take out 30 grams from it. Mix this with 100 ml of lukewarm water, 10 g of yeast, and one teaspoon of sugar. Cover it and let the starter rise in a warm place.

In a bowl, mix the remaining flour, 250 ml of water, and the risen starter. Knead the dough in a stand mixer with a dough hook on speed two for 5 minutes. Then add the salt and knead for another 5 minutes. The dough will be softer. Cover with a kitchen towel and let it rise in a warm place for 45 minutes.

After the first rise, stir the dough with a wooden spoon, then cover it and let it rise for another 45 minutes. Meanwhile, wash and finely chop the wild garlic.