Rye Focaccia with Rosemary and Sea Salt

In a medium bowl, or a stand mixer, add
2 tsp dry yeast
½ c water
½ c sourdough starter
¼ c rye flour
Stir to a cohesive mixture, then add

2 c All Purpose Flour, plus extra for dusting
1 c Rye Flour
1 pinch salt
¾ to 1 c water

Knead for 5-ish minutes, until the dough begins to feel like a springy ball and has a smooth texture

Proof until doubled in size

Lay the dough out into a medium sheet pan well-coated with olive oil, set it in a warm place and allow it to rise some more by at least 1 quarter.
With the pads of your fingers, press down all over and make little dimples in the dough, which will allow it to cook evenly.
Then, generously drizzle with extra virgin olive oil, crunchy sea salt, and freshly cut rosemary

Have on hand a sheet pan fitted with a cooling rack, tongs, olive oil, salt

Put the dough into a preheated 400 degree F oven and bake until its delicious aroma begins to perfume your entire kitchen with yeasty breadiness and the top has little golden brown islands. You will know that it is fully cooked when you tough it gently with your finger and bounces back. If a finger indent stays in the dough, that means that the dough is still uncooked and sticking, so it needs additional cooking time. Cooking time is about 15-20 minutes.

Once it’s fully cooked, and the bottom is golden brown, slide the bread onto the cooling rack and let cool to room temp. Then tear off a piece and enjoy!