To begin making the Whole Wheat Rosemary Focaccia Bread, in a large bowl, stir together the flour, salt, honey, yeast, and rosemary.
Gradually add in the oil and water and knead well until all the ingredients are well combined. I use a KitchenAid Stand Mixer and it takes less than two minutes for me to get the ingredients together and mix it all up into a complete bread dough.
Having said that your hands work well as well and you would build some good muscles.When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes.
Grease a large bowl with olive oil and place the dough in the bowl. Cover the bowl with a light fitting lid and let it rise in a warm place for two hours.Sometimes I make the dough rise for two hours and then place the same bowl in the refrigerator to be baked for the next day.
This kneaded dough will stay in the refrigerator for at least 5 days, so you could bake a small portion of bread for every single day of the week for dinner or a snack.
Preheat oven to 250 C.
Punch dough down and place on floured baking sheet.
Pat and spread into a 1/2 inch thick rectangle and make finger imprints over the bread. Brush the top with olive oil and you could optionally sprinkle with Parmesan cheese and mozzarella cheese or even ringed onions.
Bake the Whole Wheat Rosemary Focaccia Bread in a preheated oven for 15 minutes, or until golden brown and crusty. Once done remove form the oven and let it cool. Cut Whole Wheat Rosemary Focaccia Bread into the desired shape and serve.
Serve the freshly baked Whole Wheat Rosemary Focaccia bread along with some red wine vinaigrette and olive oil or with a delicious Yogurt Dip – Tzatziki or you can serve it with a bowl of warm Cream of Celery Soup Recipe.