Instructions: MAKES ONE 10- x 15-inch bread and depending on how you use this, it could be cut into 35 pieces.

This focaccia is thick enough to slice in half for sandwiches, or it can be served as bread, cut into squares or rectangles. Add any of the toppings used for focaccia-sauteed onions, fennel seeds, crumbled Gorgonzola.

Stir the yeast into 2 cups warm water with the sugar in a mixing howl and set aside until foamy, about 10 minutes. Meanwhile oil a bowl for the dough.

In a larger mixing bowl, mix the water with the yeast, stir in the olive oil, salt, rosemary, and whole-wheat flour. Gradually add the remaining flour until its too heavy to work, then turn out the dough and knead until smooth. Place it in the oiled bowl, turn it once, then cover and let rise until doubled in hulk, about 1 1/4 hours.

Lightly dust a counter with flour. Lightly oil a sheet pan and dust it with fine cornmeal. Roll out the dough to more or less fit the pan. Press it so that the thickness is more or less even. Cover and let rise for another hour or until tender to the touch. Preheat the oven to 400 F during the last 15 minutes. Dimple the dough by poking it with your fingertips, then brush it generously with olive oil. Bake in the bottom third of the oven until nicely browned, about 30 minutes.

NOTES : "I have this interesting bread recipe you might wish to share with elf but be warned it makes a huge bread! Maybe freeze half or use for a "party" or buffet sandwich." Jo

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