Parmesan and black pepper top this hearty loaf of whole-wheat focaccia that’s perfect for sandwiches, cheese plates and dipping in olive oil.
2 cups warm water
1 teaspoon dry active yeast
2 cups all-purpose flour plus more for work surface
3 cups whole-wheat flour
1 tablespoon kosher salt
2 tablespoons granulated sugar
1 cup olive oil plus more for bowl
Medium-coarse cornmeal for sheet pan
1/2 cup grated Parmesan
1 teaspoon cracked black pepper
Combine the water and yeast in the bowl of a stand mixer fitted with the dough hook. Let stand for a few minutes until foamy. Add the all-purpose flour, whole-wheat flour, 2 teaspoons salt and the sugar. Mix on low and when the dough is shaggy, drizzle in 3/4 cup olive oil against the side of the bowl. Continue mixing for 4-5 minutes until the dough is smooth and elastic but sticky.
Place the dough in an oiled bowl in a warm spot and cover with plastic wrap. Let the dough rise until it has doubled in size, about 2-3 hours.
Preheat the oven to 425 degrees F.
Turn the dough onto a lightly floured work surface. Shape into a 10-inch by 15-inch rectangle. Transfer to a sheet pan sprinkled with cornmeal. Use your fingers to press indentations all over the dough. Sprinkle with Parmesan, drizzle with the remaining olive oil and then sprinkle with the remaining salt and pepper.
Bake for 35-45 minutes until the loaf is deep golden brown. Cool on a wire rack for 30 minutes and cut into pieces.
Store in a closed paper bag at room temperature up to 3 days or store wrapped in plastic wrap in the freezer up to 2 weeks. Thaw at room temperature for 3-4 hours before transferring to an oven at 300 degrees F for 12-15 minutes.