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1
Place the water in the bowl of a stand mixer.
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2
Add the sugar, sprinkle the yeast over the water and let it bloom until bubbly, 5 to 15 minutes.
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3
In a mixing bowl, combine the all-purpose and wheat flours together with the salt and chopped rosemary.
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4
Gradually add the flour mixture to the bloomed yeast in the mixing bowl.
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5
Then add 1/2 cup of the olive oil.
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6
Using the dough hook attachment, mix the dough on medium speed until it becomes smooth and soft, 8 to 10 minutes.
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7
The dough will be very loose.
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8
Transfer the dough to a clean, floured surface and knead the dough by hand for 2 to 3 minutes.
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9
Wipe out the bowl you mixed the dough in and then coat the bowl with some olive oil.
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10
Return the dough to the oiled bowl and let it rest in a warm place, covered with a dish towel, until doubled in size, 30 to 35 minutes.
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11
Oil a 9-by-13-inch baking sheet with the remaining 1/2 cup olive oil.
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12
Spread the dough into the pan using your fingertips to create dimples into the dough.
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13
The more dimples you make, the more texture the bread will have.
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14
Using a pastry brush, oil the dough and place leaves of rosemary into some of the dimples.
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15
Top with the tomato slices and sprinkle with the Parmesan.
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16
Cover the dough again with the towel and let rest in a warm spot until doubled in size, another 30 minutes.
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17
Preheat the oven to 425 degree F and set a rack in the middle of the oven.
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18
Bake the dough until golden brown, 35 to 40 minutes.
