Method
1. Mix in active dried yeast, water, sugar and all purpose flour in a clean large mixing bowl
2. Cover the bowl with plastic wrap
3. Let rise in a warm place for about 45 min
4. In a small bowl, mix water and active dried yeast
5. Transfer yeast mixture to the large mixing bowl
6. Add extra virgin olive oil, all purpose flour, salt and cornmeal and mix until combined
7. Add whole wheat flour to the dough gradually mixing until combined
8. Turn out on lightly-floured surface and knead until soft - 8 min
9. Grease a clean large mixing bowl
10. Transfer dough to large mixing bowl and cover with plastic wrap
11. Let rise - 1 hr 30 min
12. Grease and line a clean baking sheet with parchment paper
13. Turn out the dough on the baking sheet and flatten evenly
14. Cover with kitchen towel and let rise for 45 min
15. Add fresh rosemary and extra virgin olive oil to a clean saucepan
16. Heat until warm to the touch and turn off heat
17. Pre-heat oven - 220°C / 430°F
18. Place cherry tomatoes and chorizo on top of the dough
19. Drizzle with oil mixture and sprinkle with salt flakes
20. Bake until light golden - 25 min, 220°C / 430°F
21. Transfer foccacia onto cooling rack and leave to cool