2 cups unbleached all-purpose or bread flour, plus more for dusting (if you're using non-Canadian flour, Fertig's recipe calls for an additional ¼ cup)
½ cup whole-grain flour
½ tablespoon fine kosher salt
1- 1.25 cups room-temperature water (start with one cup and add up to another quarter depending on dryness of dough. You don't want a dough that is too dry)
1 cup prepared and fed sourdough starter (instructions on how to prepare your starter in recipe body)
3 stalks of fresh rosemary, or about ⅛ of a cup
¼ cup cornmeal or polenta
AP flour for dusting
a tablespoon of olive oil
2 cups hot water for broiler pan