| 1. In a large stoneware bowl,
stir together the flours and salt. Make a well in the center
of the flour mixture. Sprinkle the sugar and yeast into that
well. Carefully pour the water into the well. Let stand until
the yeast begins to act, about 5 minutes. Pour 2 tablespoons
of the oil into the well. With a wooden spoon stir the mixture
in the center of the bowl. Gradually widen the circle of stirring
to take in all of the flour at the sides of the well.
2. Turn out on a floured surface,
and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon
of the oil into a clean bowl. Place the dough in the bowl, turning
once to oil the top. Cover. Let rise until doubled, 30 to 45
minutes.
3. Punch the dough down. Use 1
teaspoon of the oil to coat a baking sheet, and place the dough
on the baking sheet. Gently press the dough out to about 1/2
inch thickness. Pour the remaining 1 1/2 teaspoons oil over the
top of the dough. Use the handle end of a wooden spoon to dimple
the dough at 1 1/2 inch intervals. Sprinkle with the rosemary
and the cheese. Place in a cold oven on the center shelf. Place
a flat pan of hot water on the shelf below the bread. Let rise
until doubled, 20 to 25 minutes.
4. Turn on the oven to 375º F (190º C). Bake the focaccia for 20 to 25 minutes, or
until browned on top. Remove from the pan, and cool on a wire
rack. Serve warm |
