In a large bowl, or 6 quart tub, add water, yeast and 10g oil. Using your hand, gently mix the water until the yeast has dissolved and the water is cloudy.

In the same bowl, add all purpose and whole wheat flours and salt. Wet your hand in cold water and begin mixing. I like to make a claw with my hand and pinch the dough while rotating the bowl clockwise. After a few turns, switch to folding. Slip your hand under the dough and fold it into itself while continuing to rotate the bowl. Stop mixing when a shaggy dough forms. Refer to pictures above for reference, or watch the video below. Cover and let sit for 10 minutes.

After 10 minutes, fold the dough four to eight times. Do this by gently pulling the dough up and folding it towards the centre without tearing. You can wet your hand again, before the folding process, to help keep the dough from sticking to you. See video below for full demo. Cover and let rest for 10 more minutes.

Repeat the folding process once more (four to eight folds). After the last fold, coat the bottom of the bowl with olive oil and lay the dough fold-side down in the centre. Cover and let rise at room temperature (aiming for 65°F to 71°F or 18°C to 21°C) for 12-14 hours. Look for a dark spot in your house that's not exposed to direct sunlight!

You'll know your dough is ready when it has tripled in size and you can see air bubbles forming throughout. If it hasn't developed like this, it probably needs more time. Or, your yeast has expired. If your yeast has expired, you'll need to start again.

When your dough is ready, prepare your baking pan. Generously coat the bottom of a 9"x13" aluminum pan with olive oil. Gently roll the dough out of the bowl and into the pan by sliding your hand around the edges. Once in the pan, make two additional folds and place the dough fold-side down in the centre. Cover and let sit for 1 hour.

After one hour, gently stretch the dough toward the corners of the pan. Do this by coating your hands in a little olive oil and pulling the dough up and out without tearing. When the dough is stretched, cover and let sit for one hour. At this time, place a rack in the bottom position of your oven and preheat to 450°F.

After the second hour, coat the top of the focaccia with another 2 tbsp olive oil and have fun dimpling the dough. Once dimpled, sprinkle with a generous amount of flaky salt.

Place focaccia in the centre of the bottom rack. Cook for 35-40 minutes, or until deep golden brown and cooked through.

Remove and let cool on a wire rack for 5-10 minutes. Serve warm!