Skillet Rosemary Focaccia
"Make the focaccia dough—a runny mixture with a texture closer to waffle batter than bread dough—the night before, then refrigerate it to rise overnight. In the morning, let the dough return to room temperature before pouring it into a skillet and popping it into the oven...."
INGREDIENTS
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1 teaspoon active dry yeast
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1 cup lukewarm water (110 degrees to 115 degrees )
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1 teaspoon sugar or honey
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4 tablespoons extra-virgin olive oil
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2 1/2 cups unbleached all-purpose flour
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1/2 cup cool water (70 degrees to 85 degrees )
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2 teaspoons coarse salt
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1/3 cup whole wheat flour
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1 teaspoon finely chopped fresh rosemary and 1 tablespoon whole fresh rosemary leaves
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