Homemade Rosemary Focaccia

Focaccia is a flat, oven-baked Italian bread. It has a soft, spongy texture and is perfect for eating alone or making sandwiches. It isn't traditionally made with whole wheat flour, but I found that its' addition lends a heartier quality to the bread, while still maintaining that soft texture we all love.

2 cups stoneground whole wheat flour
1 1/4 cups unbleached flour
1 tsp. sea salt
1 1/2 cups warm water (105-110 degrees)
1 tbsp. raw honey or sugar
1 package active dry yeast (I use Rapid Rise)
3 tbsp. extra virgin olive oil, plus more for drizzling
3 garlic cloves, minced
fresh rosemary
sea salt

Preheat oven to 350 degrees. In the bowl of an electric mixer, combine flours and salt. Next, in a glass measuring cup, sprinkle the yeast over the warm water. Stir in honey and let it sit for 5-10 minutes, until it begins to bubble. Add to dry ingredients, along with 3 tablespoons of olive oil. Mix until dough comes together, adding a little more unbleached flour if necessary. Knead for a few minutes. Transfer to a well oiled bowl and let rise (in a warm place) until doubled in bulk. This takes approximately 30 minutes for Rapid Rise yeast and an hour for standard yeast.

Punch dough down and transfer to a ceramic casserole or baking sheet. Roll out, about 1 inch thick. With your fingertips, press rows of deep holes into the dough. Sprinkle with minced garlic, fresh rosemary and sea salt. Drizzle with olive oil.
Cover and let rise for 20 minutes. Bake at 350 degrees for 25-30 minutes. Cool completely before slicing & eating.