Date, Goat Cheese and Prosciutto Sourdough Focaccia

Ingredients

• 4 ½ cup (540 grams) bread flour
• ¾ cup (90 grams) whole wheat flour
• 2 teaspoons salt
• ¾ cup (170 grams) sourdough discard
• 2 cups (452 grams) water
• 1 packet (2 ½ teaspoon) instant yeast
• 3 tablespoons honey or sugar
• ¼ cup olive oil
• 2 tablespoons olive oil, plus more for greasing the baking sheets
• 10 Medjool Dates, diced
• ¼ cup goat cheese, crumbled
• 8 oz prosciutto, sliced
• 1 teaspoon sea salt
• 1 teaspoon fresh thyme leaves
• 2 tablespoons balsamic vinegar
• 3 garlic chives