This is my least attractive, most delicious bread so far.
I thought I had a disaster on my hands. My dough was too wet and wouldn’t shape. I lost about half of it trying, because it stuck to everything. At my wife’s behest we baked it anyway, and it flattened out into this focaccia-esque round. The flavor is good and the crumb is spongy.
This is 1/3 whole wheat flour and 2/3 all-purpose, with a drizzle of agave mixed in and a little olive oil and salt on top. Prep time was about six hours.