Whole Wheat Focaccia

I absolutely loving baking and I absolutely love bread.  The first time I tried making whole wheat focaccia I used part whole wheat flour and part organic white all purpose flour.  It came out delicious and was gone in a matter of 48 hours but it did not look like focaccia.  This recipe uses white wheat flour (just as nutritious as whole wheat but "lighter" in flavor and texture) and came out resembling focaccia more than the whole wheat flour recipe.   We had this with whole wheat pasta, homemade pesto, and a glass of wine.

Ingredients

• 1 tablespoon active dry yeast
• 1 cup warm water
• 1 tablespoon honey
• 2 1/2 cups white wheat flour
• 1 teaspoon kosher salt
• 2 tablespoons extra virgin olive oil
• 3 teaspoons fresh rosemary

Directions: 

1. In a large mixing bowl, dissolve yeast in warm water and then stir in the honey.
2. Let mixture sit at least 5 minutes and when the yeast mixture is bubbly or foamy, add in the white wheat flour, salt and olive oil.
3. Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
4. Cover with damp cloth or plastic wrap and let rise in warm place for 1 1/2 - 2 hours. Dough will double.
5. Punch dough down, place on greased baking sheet. Pat dough into 1/2-inch thick rectangle.
6. Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
7. Brush top with olive oil, then sprinkle with more rosemary if you wish.
8. Bake in a 450 degree oven for 15 minutes or until bottom of bread browns slightly.