Dissolve the fresh yeast and sugar in the warm water. Let it sit for 5 minutes to activate.

Meanwhile, measure and place the remaining ingredients (the flours, salt, Parmesan, and olive oil) in a bowl. Mix well to combine.

Add the yeast mixture to the bowl, then mix and knead until you have a soft, smooth dough. Place the dough in a bowl, cover with a towel, and let it rise using one of these two methods:
- In the oven (turned off) with the light on, until doubled in size;
- In the refrigerator, well covered and sealed, for 24 hours. After 24 hours, remove from the fridge and let it come to room temperature for 2-3 hours before working with it.

Once the dough has risen, knead it briefly, roll it out, and cut out mini focaccia using a glass or round cutter (about 4 inches/10 cm in diameter). Place them slightly apart on a baking sheet lined with parchment paper and let them rise again for at least 1 hour.

After this time, make four dimples on the surface of each mini focaccia with your fingertip, drizzle with a little olive oil, sprinkle with chopped fresh rosemary, and bake in a preheated oven at 350°F (180°C) for 15 minutes.

As soon as they come out of the oven, mist them with a little water while they're still hot and serve. To freeze, let them cool completely, freeze them spread out on a tray, then transfer to a container or freezer bag.