For the Sponge:

• 1½ cups lukewarm water
• 2 tablespoons plus 2 teaspoons active dry yeast
• ½ cup extra-virgin olive oil

For the Dough:

• 16 ounces (3½ cups) bread flour
• 9¼ ounces (2 cups) semolina flour
• 1 tablespoon kosher salt
• ¼ cup extra-virgin olive oil
• ½ cup fresh rosemary leaves
• 2 tablespoons sea salt flakes

Instructions:

Making the Sponge:

1. In the work bowl of a stand mixer, pour warm water and evenly sprinkle yeast over it. Stir until yeast dissolves. Add olive oil and mix by hand. Place the work bowl in a warm location.
2. After 20 to 30 minutes, small bubbles should appear on the surface of the sponge, accompanied by a pleasant “bready-yeasty” aroma.

Making the Dough:

1. Line a half sheet pan with parchment paper.
2. In a large bowl, combine bread and semolina flours along with the salt.
3. Attach the dough hook to your mixer. On medium-low speed, mix the sponge. Gradually add the flour mixture, one cup at a time, ensuring each addition is fully absorbed before adding more. Mix thoroughly for 5 minutes, ensuring no dry patches remain.
4. Scrape the dough onto the prepared sheet pan using a spatula. Gently spread it out; it doesn’t need to cover the parchment entirely. Allow the dough to rest, uncovered, in a warm spot for 20 minutes.
5. Use your fingers to spread the dough more evenly into the pan, reaching the edges. Allow the dough to rest for another 20 minutes and repeat until it evenly covers the sheet tray and has risen, filling it completely.
6. Now, you’re ready to top the focaccia. Dip your fingertips in olive oil and press them into the dough, creating shallow dimples all over the surface. Continue until the entire sheet pan is covered in these oil-filled pockets.
7. Mix the rosemary with the remaining olive oil. Scatter the herbs over the dough’s surface, pressing them in gently, and drizzle any remaining oil over the focaccia. Sprinkle the sea salt flakes evenly.

Baking the Focaccia:

1. 1. In your wood-fired oven, allow a medium-hot fire to burn down until it’s no longer flaming, leaving glowing embers and a fully heated oven. Aim for a floor temperature of around 425°F, if you have a laser thermometer.
   2. Place the sheet tray opposite the fire source and bake until the focaccia puffs up and turns deep golden. Rotating the pan frequently helps you monitor the baking progress and adjust the fire’s intensity.
   3. Baking typically takes around 20 minutes, but depending on your fire, it may require an additional 10 minutes. Remove the pan from the oven and let it cool slightly.
   4. Use a sharp knife to cut around the dough’s edges and release it from the pan in one slab. The parchment paper should still be on the baked focaccia; if not, it’s not a problem.
   5. Slide the dough back onto the warm oven floor for a final bake, ensuring an evenly crispy crust.
   6. Transfer to a cooling rack. Once cool, invert and peel off the parchment paper. Cut into rectangular “fingers” and serve. Enjoy your rosemary focaccia!