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1
Transfer the dough to a large, lightly oiled bowl and cover with plastic wrap.
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2
Let rise in a warm, draft-free place until doubled in bulk, about 2 hours, depending on the temperature of your kitchen.
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3
Scrape the dough out onto a floured surface; it will be tacky.
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4
Dust the top of the dough lightly with flour.
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5
Roll one-third of the dough into a ball and set it on a wheat bran?dusted or lightly floured baking sheet.
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6
Dust the loaf with wheat bran and cover with a cloth.
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7
Let rise until doubled, about 1 hour.
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8
Preheat the oven to 450.
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9
Preheat a 3-quart enameled cast-iron casserole.
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10
Transfer the dough to the casserole, cover with the lid and bake for 40 minutes.
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11
Uncover and bake the loaf for 5 to 10 minutes longer, until browned.
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12
Transfer the loaf to a rack and let cool.
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13
Pat the dough out about 1 inch thick on a lightly oiled 12-by-18-inch baking sheet.
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14
In the center of the dough, mix 2 tablespoons of olive oil with 1/2 teaspoon of salt and 1/2 tablespoon of water until blended, then rub the mixture all over the dough.
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15
Using your fingertips, dimple the dough all over.
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16
Let rise, uncovered, for 1 hour, or until doubled.
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17
Sprinkle the focaccia with rosemary and salt and bake it at 450for 20 to 25 minutes, until risen and nicely browned.
