Rosemary Focaccia

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.

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).

Preheat oven to 400°.

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.