Instructions: Combine flours, sugar, yeast, ascorbic acid, onion, sea salt, and rosemary, and mix thoroughly. Stir in water with a wooden spoon. Turn out on a lightly floured work surface and knead until smooth (about ten minutes). Place dough in an oiled (olive oil, please) bowl, cover, and let rise until doubled, about one hour.

Turn out on a lightly floured work surface, knead lightly, and form into a boule. Place dough on a lightly oiled (olive oil, please) baking sheet and let rise until doubled, about 30 minutes. Preheat oven (with a baking stone inside if you have one) to 400F. Spray top of loaf with lightly with water and sprinkle with coarse salt and more dried rosemary.

Bake until the top is lightly browned and the internal temperature (taken with an instant thermometer) reaches 190F, about 20 to 25 minutes.

Let cool on a rack at least 45 minutes before slicing (if you can).

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