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1
In processor fitted with metal blade, mix Basic Sponge with water, salt, honey, olive oil and rosemary until smooth.
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2
Combine flours and add to sponge mixture, 1/4 cup at a time, pulsing several times to incorporate each addition.
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3
Then process dough until supple, elastic and stick- ing slightly to work bowl, about 1 minute, adding more water or flour by teaspoon, if dough is either too dry or too wet.
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4
Dough should be very sticky, almost wet.
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5
Transfer dough to large plastic bag, squeeze out all air and seal tightly on top to allow room for dough to expand.
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6
Set bag in bowl and let dough rise in warm spot until doubled, about 1 hour.
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7
Can be refrigerated overnight once punched down.
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8
Oil round pizza pans, preferably black steel.
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9
Sprinkle with corn meal.
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10
Divide dough in half.
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11
Gently stretch each into about 12-inch diameter round.
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12
Transfer to pans.
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13
Dimple dough with fingers.
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14
Heat butter with garlic until melted.
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15
Brush over surface of each focaccia, dividing evenly.
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16
Scatter sun-dried tomatoes on top.
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17
Season to taste with salt and crushed hot red pepper.
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18
If baking 1 focaccia at a time, refrigerate unbaked loaf until after first is baked.
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19
Bake on lower rack of 425-degree oven until lightly browned on edge, about 18 to 20 minutes.
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20
Cut into wedges.
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21
Serve warm.
