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  1. Place the garlic and olive oil in a small skillet over medium heat and cook until the garlic is fragrant and just barely begins to take on some color. Remove from the heat and let cool.

  2. Combine the yeast and water in a large mixing bowl.

  3. Add the sugar, salt and 2 tablespoons of the cooled oil from the garlic mixture. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the whole wheat flour and semolina flours, cheese, and 2 tablespoons of the chopped oregano (or mixed herbs).

  4. Beat vigorously for 2 minutes. Gradually add the all-purpose flour, mixing until you have a supple dough that's no longer sticky.

  5. Pat the dough out to a long rectangle, fold in thirds, and flip it over. Repeat this fold, then place the dough in a greased bowl and cover.

  6. Let rise for 45 minutes, then fold the dough again. Let rise, covered, for another 45 minutes.

  7. When the dough has almost doubled, turn it out onto an oiled 13" x 18" sheet pan and press it into an 11" x 14" rectangle. Don't completely flatten; leave some bubbles in the dough.

  8. With oiled fingers, dimple the dough by pressing all the way to the bottom of the pan with your fingertips. Pour the remaining olive oil over the top, brushing gently to spread it all over.

  9. Let rise for 20 minutes, while you preheat the oven to 400°F.

  10. Bake for 22 to 25 minutes, or until golden brown.

  11. Remove from the oven and sprinkle the garlic slices over the warm bread. Remove from the pan and to cool on a rack for 10 minutes. Sprinkle with the remaining oregano (or mixed herbs) and the Fleur de Sel; serve warm.

  12. Store, well-wrapped, for 3 days at room temperature. Freeze for up to 3 months.

Tips from our Bakers

  • While fresh oregano is suggested, thyme, basil, sage or parsley are also good on focaccia. If you don't have any fresh herbs, use 2 teaspoons dried oregano instead.