Heritage Wheat Rosemary Focaccia

Makes 1 Half- Sheet Pan (18 By 13 Inches/ 45 By 33 Cm)

To Mix And Knead: Put the wheat flour, bread flour, and water in the bowl of a stand mixer, fitted with the dough hook. Add the yeast and mix on low speed for 2 to 3 minutes. Switch to medium speed, add the salt, and then stream in the oil. Mix until the dough is smooth and silky, about 10 minutes.

To Ferment:

Transfer the dough to an oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

Lightly oil a half- sheet pan (18 by 13 inches/45 by 33 cm) and then punch down the dough and turn it out onto the oiled pan. Fold the dough over itself in thirds, cover tightly, and let rise in a warm spot for 30 minutes more. After 30 minutes, punch down the dough, fold it over itself again in thirds, cover tightly, and let rise in a warm spot for another 30 minutes.

To Shape And Ferment Again:

Press the dough into the baking sheet, all the way to the edges of the pan, so the dough is about 1/2 inch (1.3 cm) thick. Dimple the surface all over with your fingertips. Cover and let rise in a warm spot for a final 30 minutes. The multiple risings help create lots of bubbles and flavor in the dough.

To Bake:

Preheat the oven to 500°F (260°C). Drizzle the top of the focaccia with oil and tilt the pan to get oil into most of the hollows. Or press the oil right into the holes with your fingertips. Scatter on the rosemary and some salt. Bake until golden brown, 20 to 25 minutes. Cool in the pan on a wire rack and then cut into 3- inch (7 cm) squares. Serve warm or at room temperature.