Step 1: Combine Water and Yeast

Pour 1 cup (235ml) of water into a large bowl. Crumble 1 tsp (5g) of fresh yeast (or add ½ tsp (3g) of dry yeast) into the water. Mix well with a wooden spoon until the yeast is dissolved.

Step 2: Add Flours and Salt

Add 1 ½ cups + 1 tbsp (200g) of bread flour and ¾ cup (100g) of whole wheat flour to the bowl. Sprinkle 1 tsp (6g) of salt over the flour.

Step 3: Mix the Dough

Mix the ingredients with a wooden spoon until there is no dry flour left and a shaggy, cohesive dough forms. No need to knead at this stage, just mix.

Step 4: First Rest

Cover the bowl with a plate and let the dough rest for 30 minutes.

Step 5: Stretch and Fold (First Set)

With a wet hand, gently stretch each of the four sides of the dough upwards and fold it towards the center. Repeat this process three times to strengthen the gluten network.

Step 6: Lift and Slap (First Set)

Lift the dough from the bowl and slap it back down a few times. This technique, called 'lift and slap', further develops the gluten.

Step 7: Second Rest

Cover the bowl again and let the dough rest for another 30 minutes.

Step 8: Stretch and Fold & Lift and Slap (Second Set)

Repeat the stretching and folding of the four sides, followed by the 'lift and slap' technique, as done in steps 5 and 6.

Step 9: Overnight Proof

Cover the dough and let it proof overnight in the fridge for 12-16 hours, or on the counter until it doubles in size. The dough will become very airy and bubbly.

Step 10: Quick Stretch and Fold & Slaps

Perform a quick stretch and fold of the dough, followed by a couple of 'slaps' to gently degas it.

Step 11: Room Temperature Rest

Cover the dough and let it rest for 30 minutes to reach room temperature.

Step 12: Prepare Baking Pan

Generously grease a rectangular baking pan with olive oil, ensuring the bottom and sides are well coated.

Step 13: Transfer Dough to Pan

Carefully transfer the dough into the greased baking pan.

Step 14: Spread Dough (Initial)

Gently try to spread the dough in the pan. Don't worry if it doesn't cover the entire pan initially. If the dough resists, allow it to relax for 5 minutes before continuing.

Step 15: Drizzle Olive Oil and Spread More

Drizzle a little more olive oil over the dough and continue spreading it to fill the pan evenly.

Step 16: Final Rise

Cover the pan and let the dough rise for 45 minutes.

Step 17: Add Rosemary

Remove the leaves from fresh rosemary sprigs and spread them evenly over the risen dough.

Step 18: Drizzle More Olive Oil

Drizzle another layer of olive oil over the rosemary and dough.

Step 19: Sprinkle Water

Sprinkle a little water over the dough, which helps create a crispy crust.

Step 20: Dimple the Focaccia

Using your fingers, dimple the focaccia all over, creating characteristic indentations. This is the fun part!

Step 21: Sprinkle Coarse Salt

Sprinkle a little coarse salt on top of the focaccia for extra flavor and texture.

Step 22: Bake the Focaccia

Bake the focaccia in a preheated oven at 430°F (220°C) for 20 minutes, or until it's golden brown and sizzling.

Step 23: Cool and Serve

Carefully remove the focaccia from the oven and let it cool slightly on a wire rack. It will be sizzling and aromatic.

Step 24: Slice and Enjoy

Once cooled, transfer the focaccia to a cutting board and slice it into desired portions. Observe the beautiful rustic color and airy interior.

Step 25: Optional Mozzarella Sandwich

For a quick and delicious sandwich, take a slice of focaccia, place fresh mozzarella slices on top, and drizzle with a little olive oil. This is all it needs for a delightful bite.

• Mix the dough until there is no dry flour left.

• The stretching and folding technique helps strengthen the gluten network, resulting in a better texture.

• If the dough resists spreading in the pan, allow it to relax for 5 minutes before continuing.

• Serve with fresh mozzarella and a drizzle of olive oil for a delicious sandwich.