Multigrain Focaccia

Focaccia is an Italian bread that is baked as a round, and then often served in triangular wedges. It often contains the flavors of rosemary or garlic, or Parmesan. It is meant as a side with a meal, to soak up any leftover juices, or as a fancier sandwich base. I made a plain multigrain version to serve for breakfast. This is my variation on a recipe I found for white focaccia with toppings.

Multigrain Foccacia 
1/4 cup warm water
1 teaspoon granulated (white) sugar
1 package (8 grams) active dry yeast
1/2 cup natural bran
1/2 cup ground flaxseed
2 1/4 cups whole wheat flour
1 teaspoon salt
1 cup warm water
2 teaspoons olive oil

In a small bowl, dissolve the sugar in the water. Sprinkle the yeast over top and let stand undisturbed for ten minutes until bubbly. 
Meanwhile, in a large bowl, mix the next four dry ingredients. Make a well in the center.
Stir the yeast mixture and add to the well, mix well. Make another well and add the water and oil, mix well. Knead for 8-10 minutes until smooth and elastic.
Allow to rise for 1 - 1 1/2 hours until doubled in bulk.
Punch dough down. Pat into a 12 inch circle. At this point, it may be topped with your favorite topping or left plain. Toppings usually consist of olive oil, salt, herbs, spices, and sometimes onions or tomatoes. Let stand for 30 minutes.
Preheat oven to 400◦F. Bake for about 25 minutes. Cut into wedges and serve warm or cold.