Rosemary Focaccia

Ingredients

• 2.3 teaspoons yeast dry
• 1 cup flour all-purpose
• 1.5 cups flour all-purpose
• 1 teaspoon rosemary fresh chopped
• 1 tablespoon rosemary leaves fresh
• 1 teaspoon honey 
• 0.5 teaspoon kosher salt 
• 1 tablespoon olive oil 
• 2 tablespoons olive oil extra-virgin
• 1 teaspoon salt 
• 1.3 cups warm water (100° to 110°)
• 0.5 cup flour whole wheat

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• measuring cup

Directions

1. To prepare sponge, dissolve honey and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon 1 1/2 cups all-purpose flour into dry measuring cups; level with a knife.
2. Add 1 1/2 cups all-purpose flour and 2 tablespoons oil to yeast mixture, stirring until well combined. Cover and let rise in a warm place (85), free from drafts, 1 hour.
3. To prepare dough, lightly spoon 1 cup all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Stir 1 cup all-purpose flour, whole wheat flour, 1 teaspoon salt, and chopped rosemary into yeast mixture; beat with a mixer at medium speed 6 minutes or until dough is smooth and elastic (dough will be sticky). Cover and let rise in a warm place (85), free from drafts, 1 1/2 hours or until doubled in size (dough will be wet).
4. Preheat oven to 40
5. Scrape dough into a 15 x 10-inch jelly roll pan coated with cooking spray. Gently press dough into a 12 x 8-inch rectangle.
6. Brush dough with 1 tablespoon oil; sprinkle with rosemary leaves and 1/2 teaspoon kosher salt. Cover; let rest 30 minutes.
7. Bake at 400 for 25 minutes or until golden brown. Cool 5 minutes.