Artichoke Focaccia with Rosemary

INGREDIENTS

2 tbsp

cornmeal

3 cups

all-purpose flour, divided

1 cup

warm water

1/2 cup

extra virgin olive oil, divided

package fast-acting yeast (also called rapid-rise)

1 tsp

kosher salt plus more as needed

bag (12-ounce) frozen artichoke hearts, thawed and patted dry of excess moisture

1 tbsp

chopped fresh rosemary

3 cloves

garlic, minced

1/4 cup

freshly grated Parmesan cheese

Coarse sea salt

Good extra-virgin olive oil for dipping