Focaccia is a type of flat herbed bread, originating in Italy. The texture of the dough and the basic recipe in general is very similar to dough for a pizza. The difference is in the amount of yeast and the time that must be left to rising the dough before baking. The traditional version of this bread with wheat white flour, olive oil and lots of aromatic herbs and whole olives are there to complete a mediterranean charm. For this recipe I used four types of whole-wheat flour as an alternative to white flour and we were very happy with the result  Focaccia is a very worthwhile venture because it is abundant and well combined with various meats and spreads.

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