Whole Wheat Flaxseed Meal Focaccia

Uh oh, Keilholtz is reverting to his Hippy roots? No, just wanting a good sandwich focaccia to feed many people that would have a good tooth and would be quite filling, not to mention tasty.

Heat two cups of milk to 95 degrees.
Pour it into a large working bowl and add two teaspoons of sugar and two packets of yeast.
When it foams, add two cup of whole wheat flour, three Tablespoons flaxseed meal, a Tablespoon of Extra Virgin Olive Oil, two teaspoons of salt, and stir. Allow to foam for ten minutes.
Add white, unbleached flour, kneading it and adding flour until the dough no longer sticks excessively, yet is still soft.
While holding the dough in one hand, oil the bowl with EVOO, rotate the dough around to cover, put it in the bowl, cover with saran wrap, and let rise for an hour and a half or until doubled.
Punch the dough, divide it into two parts, placing each one on an oiled cookie sheet. Flatten out to the desired size.
Cover with plastic and let rise for at least another hour.
Preheat oven to 375.
Use your finger to make indentations at about two inch intervals all over each loaf. Drizzle EVOO all over, making sure you get a little puddle in each dimple. Sprinkle with course sea salt and bake for about 15 minutes, or until browned and the loaf makes a hollow sound when thumped.
Take out of the oven, allow to cool on the sheet, then transfer to a wire rack and allow to cool to a temperature that is comfortable to handle.
Ready to eat. Yum.