1 1/2 cup water, heated in the microwave oven for 30sec
2 tsp active dry yeast
1 egg, beaten
2 TBSP sugar
1/4 cup olive oil
2 TBSP oil, 2 TBSP chopped rosemary for topping
In the bowl of mixer mix the yeast, water, sugar and egg. Let it sit for 10 minutes.
Put the dough hook on; mix the flours and salt, add to the liquid mixture in two halves.
When all the flour is incorporated add the olive oil.
The dough will be a little sticky.
Put the dough in an oiled bowl, cover and refrigerate overnight
The next morning take out the dough. Let it sit at room temperature for an hour.
Preheat the oven to 475F.
Pour the dough out onto a 13"x18" oiled baking sheet. Use your hands to stretch the dough out to cover the pan. It won't cover it properly but give it a try. Flour your fingers, or wet them, and push holes into the dough all the way to the pan surface. Sprinkle surface with the oil and rosemary. Let it sit for 15 minutes.
Bake for 5 minutes, then reduce the heat to 400F and bake for another 20 minutes.