Focaccia, a simple Italian flatbread, can be patted thin for bread with a lot of chew, or thicker for a softer bread. The drizzle of olive oil and scattering of herbs is key to the bread's delicious flavor.
Dissolve the yeast and sugar in the water. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add 1/4 cup of the all-purpose flour. Stir with a whisk and let this sit for 10 minutes to give the yeast a chance to get going.
Add the salt and the whole wheat flour. Add the rest of the all-purpose flour, 1/2 cup at a time, until the dough is pulling away from the sides of the bowl.
Turn the dough out onto a lightly floured counter and knead it, adding more flour as necessary, until the dough has formed a smooth ball. Place the dough in an oiled bowl and turn the dough to coat it with the oil.
Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a draft-free place for 1 1/2 to 2 hours.
When the dough has doubled in bulk, gently deflate it, and turn it out onto a lightly floured counter. Stretch the dough into a 14" circle and place on a greased baking sheet.
Preheat the oven to 425°F while the focaccia is rising. Let it rise for 30 minutes.
Dimple the focaccia with your fingers and place it in the oven. Bake for approximately 25 minutes, or until lightly browned and cooked through.
Drizzle with the olive oil and sprinkle with fresh or dried rosemary and/or oregano. Cut into 6 to 12 wedges. Serve as is, or with marinara sauce, if desired.
