Here's a flavorful whole-wheat rosemary focaccia bread recipe, adapted from Chef Alyssa's Kitchen, I made by milling my own grains using the KoMo Classic from Pleasant Hill Grain. It will definitely be a hit at the dinner table.
Dissolve the yeast in the warm water then add a little squeeze of honey to help it bloom (this works in place of sugar). Set aside until the yeast foams up, 5 to 10 minutes.
Meanwhile, add the flour to a large stand mixer with a dough hook. Mix in the salt and then add 4 tablespoons of the olive oil along with the water/yeast mixture. Knead until smooth.
Remove the dough from the bowl and knead a little more by hand on a floured surface. Transfer to an oiled bowl, cover with plastic wrap, and let stand until it doubles in size, about 1 hour. I like to heat my oven to 200 degrees F, turn it off, and then place the bowl of dough in the warm oven to proof. If after 20 minutes or so you notice the dough is not rising, take it out, knead it a little more by hand (on a floured surface), and try again.
Transfer the dough to a 9 X 13-inch rimmed sheet pan (half of a normal-sized cookie sheet), stretching it out and tearing off pieces (if necessary) to press it down into one fairly even layer. Dimple the dough with your fingers and drizzle with 2 tablespoons of the olive oil. Cover with plastic and let the dough rise again on the counter or in your still-warm oven until puffed up, about 20 minutes (pictured). At this point you can refrigerate overnight if you'd like to prep this recipe a day in advance.
Preheat oven to 425 degrees F. Sprinkle the rosemary evenly over top, season with black pepper and additional salt (to taste), finish with remaining 2 tablespoons olive oil.
Bake until golden brown, 20 to 25 minutes. Allow to cool before slicing and serving. Enjoy!