Spring Vegetable Focaccia | Bob's Red Mill Natural Foods

Ingredients

• 2 ½ tsp Active Dry Yeast (12 g)
• ½ tsp Honey (5 g)
• 2 ¼ cups Warm Water (95–105°F) (510 g)
• 3 Tbsp Extra Virgin Olive Oil, plus more for greasing the bowl & pan (38 g)
• 3 cups Whole Wheat Flour (375 g)
• 2 ½ cups Artisan Bread Flour (300 g)
• 1 ½ tsp Kosher Salt (13 g)
• 2 small Tomatoes (with stem, if available)
• 2–3 Baby Radishes, halved or quartered (depending on thickness)
• 2–3 Baby Carrots, with stem, halved or quartered (depending on thickness)
• 3 Scallions, ends trimmed, washed
• 3–4 Asparagus stalks, trimmed
• ⅓ cup Warm Water (95–105°F) (78 mL)
• Extra Virgin Olive Oil, as needed