Combine the two sifted flours and the yeast in a bowl, mixing everything. Add the water and knead once
Complete the dough with oil and salt and knead everything until you get a smooth and homogeneous ball
Cover the ball of dough with a dump towel and let it rest overnight out of the refrigerator
Cover the tray with baking paper basting the sides with extra virgin olive oil
Take the dough and roll it out manually by squeezing and opening it, until it completely covers the circular tray of 25 cm diameter
Cover everything again with the towel and let it rest for another half hour
After 30 minutes, take the focaccia back, pierce it with a fork, baste it lightly with extra virgin olive oil and create small dimples where you will then place the ORGANIC SEMI-DRIED TOMATOES
Finish by adding a handful of rosemary and a sprinkling of coarse salt
Bake in a preheated static oven at 250 ° degrees for about 15 minutes, monitoring the cooking and, at the end, bake it for another 4/5 minutes at 180 ° degrees, always paying attention. ENJOY YOUR MEAL!!