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To make Basic Sponge:
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In a small mixing bowl, sprinkle the yeast over the water.
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Let the bowl sit for a few minutes to let the water absorb the yeast.
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With a wooden spoon, stir in the flour until all of the ingredients are mixed.
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Cover the bowl tightly with a sheet of plastic wrap.
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Set the bowl at room temperature about 70 degrees until the sponge becomes bubbly and thick, 12 to 24 hours.
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To make the dough:
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In a large bowl with an electric mixer, mix Basic Sponge with water, yeast, salt, honey, olive oil and rosemary until blended.
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Combine flours and add to sponge mixture, 1/4 cup at a time, blend to incorporate each addition.
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Then knead dough until supple, elastic and sticking slightly to work bowl, about 5 minutes, adding more water or flour by tablespoon, if dough is either too dry or too wet.
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Dough should be very sticky, almost wet.
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Take the dough out, oil inside of the bowl very well.
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Return the dough to the bowl, turn it once to make sure the dough is all covered with oil.
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Cover with damp kitchen towel.
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Let dough rise in warm spot until doubled, about 1 hour.
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Can be refrigerated overnight once punched down.
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To bake:
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Oil round pizza pans, preferably black steel.
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Sprinkle with corn meal.
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Divide dough in half.
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Gently stretch each into about 12-inch diameter round.
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Transfer to pans.
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Dimple dough with fingers.
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Heat olive oil with garlic in a small saucepan under medium low heat for about 10 minutes to develop the flavor.
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Brush over surface of each focaccia, dividing evenly.
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Scatter sun-dried tomatoes and cheese cubes evenly on top.
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Season to taste with salt and crushed hot red pepper.
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If baking 1 focaccia at a time, refrigerate unbaked loaf until after first is baked.
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Bake on lower rack of 425-degree oven until lightly browned on edge, about 18 to 20 minutes.
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Cut into wedges.
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Serve warm.
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Makes 2 (12-inch- diameter) focaccia pizzas.
