Recipe of the Issue: Rosemary Focaccia

The only 12 hour task more rewarding than the birth of your first child is making focaccia.


1 ¾ cups warm water

1 package active dry yeast

1 tablespoon cane sugar

3 ½ cups all-purpose flour

1 ½ cups whole wheat flour

1 tablespoon sea salt

½ cup extra virgin olive oil, with more for brushing

2 tablespoons chopped rosemary

Stir together the water, yeast and sugar and set aside for five minutes to activate the yeast.

In a stand mixer with a dough hook attachment, mix the flours, salt, ¼ cup of olive oil and the yeast mixture on medium speed for 5 to 6 minutes.

Remove the dough and place it on a lightly floured surface, kneading it into a ball several times. Brush a large bowl with olive oil and place the dough inside. Cover the bowl with plastic wrap and set aside to rise until doubled in size— roughly 30 to 40 minutes.

Coat a 10×15 inch rimmed baking sheet with the remaining olive oil and transfer the dough. Spread the dough to each side and cover with plastic wrap, once again, and allow the dough to rise for 8 or more hours in the refrigerator.

Preheat the oven to 425°F and remove plastic wrap from the dough. Dimple the dough with your fingers, each about an inch away from each other. Sprinkle with salt and rosemary and bake for 20 minutes or so, until golden brown.