In the bowl of a stand mixer fitted with the dough hook attachment, combine the water and yeast and let sit for 20 to 30 seconds to allow the yeast to dissolve and activate. Dump the all-purpose flour, whole-wheat flour,
With the mixer still on low speed, knead the dough for 4 to 5 minutes, or until it is smooth and supple. The dough should be somewhat sticky but still smooth and have an elastic, stretchy consistency. If it is much stiffer than this, mix in a few tablespoons water; if it is much looser than this, mix in a few tablespoons all-purpose flour.
(Alternatively, combine the water and yeast in a large bowl, and then add the other ingredients as directed and mix with a wooden spoon. Once the oil is incorporated, dump out the dough onto a floured work surface and knead for 6 to 8 minutes, or until smooth and supple.)
Lightly oil a large bowl. Transfer the dough to the oiled bowl, and turn the dough to coat it with the oil. Cover the bowl with an oiled piece of plastic wrap or a lint-free damp cloth. Place the bowl in a draft-free, warm place (78 to 82 degrees F is ideal; an area near the stove or in the oven with only the pilot light on is good) for 2 to 3 hours. The dough should rise until it is about double in bulk.
Once the dough has risen, flour your hands and your work surface and turn the dough out of the bowl. Gently stretch the dough into a rectangle about
Position a rack in the center of the oven, and
When the dough is ready, remove the plastic wrap and dimple the dough all over, using all ten fingers and firmly poking straight down into the dough all the way to the bottom. Sprinkle the Parmesan evenly over the top, drizzle evenly with the remaining
The focaccia will keep in a closed paper bag at room temperature for up to 3 days, or tightly wrapped in two layers of plastic wrap in the freezer for up to 2 weeks. If frozen, thaw at room temperature for 3 to 4 hours and refresh in a