Whole Wheat Focaccia With Tomatoes and Fontina

• 1 teaspoon/4 grams active dry yeast
• 3/4 cup/90 grams all-purpose flour
• 1 teaspoon/4 grams active dry yeast
• 3 tablespoons extra-virgin olive oil, more for oiling bowls and pans
• 1 1/4 cups/155 grams unbleached all-purpose flour
• 2 cups/250 grams whole wheat or durum flour
• 1 3/4 teaspoons/12 grams fine sea salt
• 2 tablespoons extra-virgin olive oil
• 6 ounces/180 grams thinly sliced or grated fontina
• 1 pound/450 grams fresh ripe tomatoes, sliced
• Coarse sea salt, to taste (optional)
• Chopped, slivered or torn fresh basil

1. In a large bowl or the bowl of a stand mixer, combine yeast and 1/2 cup/120 milliliters lukewarm water.
2. Stir to dissolve.
3. Whisk in flour.
4. Cover with plastic wrap and let rise in a warm place until bubbly and doubled in volume, about 45 minutes.

active dry yeast, flour, active dry yeast, extravirgin olive oil, flour, whole wheat, salt, extravirgin olive oil, salt, fresh basil

Taken from cooking.nytimes.com/recipes/1016672 (may not work)