2tablespoonsfresh rosemarychopped, or 1 tablespoon dried
coarse sea saltto taste
In a small bowl or measuring cup, mix yeast (1 teaspoon) and 2 cups of warm water (I usually run hot water from the faucet into my pyrex measuring cup, and add the yeast directly in, whisking together to dissolve).
In a large bowl, mix together white flour (3 cups) and whole wheat flour (1 1/3 cups) with the kosher salt (2 teaspoons).
Make a well in the center of the flour mixture and add the water and yeast mixture. Mix together until no dry spots remain with a wooden spoon. The dough mixture will be sticky.
Cover bowl dough with a clean kitchen towel and allow to rise at a warm room temperature for two hours (see notes for how to store in the refrigerator to cook later in the week, and if your kitchen room temperature is colder).
Line a rimmed baking sheet with parchment paper. Spread two tablespoons of olive oil on top of the parchment using a rubber spatula.
Use the same rubber spatula (which will be covered in oil) to scrape the dough from the bowl on to the parchment covered baking sheet.
Spread the dough out with the spatula until approximately 1" thick across. You can also use your hands, coated in oil, for this. Drizzle the remaining two tablespoons of oil on top and use your fingers to press the dough in and form "dimples" in the dough. Allow to rest at room temperature for one more hour.
Meanwhile, preheat your oven to 400 degrees F.
Just before baking, sprinkle the rosemary and sea salt on top of the bread.
Bake for 30 minutes or until golden brown and fully cooked.
Remove and allow to cool on wire rack for at least 10 minutes before cutting.
Serve warm or at room temperature. It's best eaten within one day- freeze leftovers if you want to save some for later.
Prep ahead instructions: After one hour of rising at room temperature, you can move the dough to the refrigerator and save it for up to a week. When you want to make the bread, remove it from the fridge and let rest at room temperature for one hour, then continue with the next step.
If your kitchen is cold: If you are making this in the winter or your kitchen is cold/drafty, turn your oven on for only a couple of minutes to warm it up, then turn it off, and let the dough rise in the oven. The heat will be retained enough for effective rising. Later, when you are preheating the oven, allow the focaccia to rise in the pan resting on top of the oven, since that area will be warm.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.