Combine the water and yeast in the bowl of a stand mixer fitted with a dough hook and let it sit for a few minutes until foamy. Add both flours and 1 teaspoon salt. Turn the mixer on low until a shaggy dough forms. With the mixer still running, drizzle in 1/2 cup olive oil pouring against the inside of the bowl to prevent splashing. Turn the mixer up to medium speed and knead the dough until it is smooth and elastic, but slightly sticky. (This also can be done by hand. Using a wood spoon, stir the dry ingredients into the water-yeast mixture to create a shaggy dough. Turn out on a lightly floured work surface and knead for 8 minutes.)

Shape the dough into a ball and place in a large oiled bowl. Cover and allow to rise for 2-3 hours or until it has doubled in size.

On a lightly floured work surface stretch the dough into a 10-inch by 15-inch rectangle. Sprinkle the sheet pan with cornmeal and transfer the dough to the sheet pan. Cover and allow to rise for another hour until it gets a bit puffy.

Preheat the oven to 425 degrees F.

Using your fingers, press deep dimples into the dough about 2 inches apart. Sprinkle with rosemary and the remaining salt and drizzle with the remaining olive oil.

Bake for 35 – 45 minutes until golden brown. Before removing the focaccia from the oven, check to make sure the bottom is also golden brown or you will end up with soggy focaccia.

Cool the bread on a wire rack for 30 minutes before cutting and serving.

Note: Store the focaccia wrapped at room temperature for up to 3 days. To freeze, wrap individual pieces and then seal in a freezer bag. Thaw at room temperature and refresh in a 300-degree oven for 5 minutes.