Fococcia

3 heads garlic (not cloves) or less
1 cup olive oil
2 scant tablespoons yeast
2 teaspoons sugar
2 cups warm water
4 1/2 to 5 1/2 cups unbleached white flour
1 cup whole wheat flour
2 teaspoons salt
cornmeal for pans
2 tablespoons crushed fresh rosemary or
2 teaspoons dried rosemary

Makes on 13 x 18 inch flat bread or 2 layers round

Peel and separate the garlic heads. Add garlic and oil to a small saucepan. Cook over very low heat 25-30 minutes. Do not brown. Cook only until tender. Strain cloves from the oil. Reserver, both and split the cloves lengthwise.

In a large bowl dissolve the yeast and sugar in the water. Beat in 1 cup of the flour. Let rest 15 minutes. Add 2 tablespoons garlic oil and 1 more cup of flour. Beat well. Add all the whole-wheat flour and and the salt. Beat well again.

Gradually add the remaining flour. Kneed when the dough becomes too stiff to stir. Kneed 8-10 minutes. Using the reserved olive oil, coat the inside of a large bowl. Placed dough in the bowl and turn to coat the entire ball with oil. Cover and let rise 1 hour.

Using the reserved oil, lightly oil the pan and sprinkle with cornmeal. Flatten and press the dough onto the pan with your hands, as it gives the uneven texture desired. Cover. Let rise 20 minutes.

Sprinkle the rosemary over the top. Using fingertips, indent the dough about 1/2" deep and 1-inch apart. As you do this, press the garlic slivers into the holes rather deeply to keep them from falling off during cooking. Let rise 20 more minutes. Place a large empty pan on the lower oven shelf and heat the oven to 400 degrees. Drizzle the remaining oil over the dough, letting it pool into the indentations. Sprinkle with 1/2 teaspoon coarse salt.

When focaccia is placed in the oven, put 1 cup of ice cubes on the tray below. Bakd for 30-35 minutes. Remove and cool on a rack.