Rosemary Focaccia

Ingredients

• Sponge:
• 1 teaspoon honey
• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 1/4 cups warm water (100° to 110°)
• 1 1/2 cups all-purpose flour
• 2 tablespoons extra-virgin olive oil
• Dough:
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon salt
• 1 teaspoon chopped fresh rosemary
• Cooking spray
• Topping:
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary leaves
• 1/2 teaspoon kosher salt

Preparation

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. 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.
2. 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).
3. Preheat oven to 400°.
4. 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. Brush dough with 1 tablespoon oil; sprinkle with rosemary leaves and 1/2 teaspoon kosher salt. Cover; let rest 30 minutes. Bake at 400° for 25 minutes or until golden brown. Cool 5 minutes.