• In a large mixing bowl or the bowl of your mixer, stir the flours, yeast and salt together. Make a well in the centre and pour in the warm water and 1 tbsp of olive oil.
  250 g strong wholemeal flour, 250 g plain flour (all purpose flour), 2 tsp instant yeast / fast action / easy bake, 1 ¼ tsp sea salt, 325 ml lukewarm water, 2 tbsp extra virgin olive oil
• Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Alternatively use the dough hook of your mixer and knead for 5 minutes.
• Place the dough back in the bowl, cover it with a plate or plastic bag and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
• Meanwhile prepare your tin. If using a non-stick tin you shouldn't need to line it, otherwise line it with baking paper. Pour 1 tbsp of oil into the tin and brush it around the sides and bottom. This gives a delicious crispy outside to the bread as well as flavour.
• Once the dough has doubled in size, scrape it out of the bowl and into the tin. Gently press and stretch the dough so that it fits the tin in a more or less even layer, about 1 ¼ cm (½ inch) thick.
• Cover the shaped dough with a plastic bag or clean tea towel and let it rise again for about 30-45 minutes.

Topping

• While the dough is rising, peel and roughly chop the garlic. Preheat the oven to 220℃ (200℃ fan, 425℉, Gas 7).
  2 clove garlic
• Once the dough has risen for the second time, use your fingers to make deep dimples all over the surface of the dough. Press your fingers in right down to the bottom - the dough will spring back a little anyway.
• Push the chopped garlic and rosemary sticks into the holes. Mix the remaining tbsp of olive oil with the warm water, then brush it all over the top. Sprinkle with coarse sea salt, if liked.
  12-16 sprig fresh rosemary, 1 tbsp warm water, sea salt flakes, 1 tbsp extra virgin olive oil
• Place the baking sheet on the bottom shelf of the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown on top and sounds hollow when tapped on the bottom.
• Remove the focaccia from the oven and let it cool slightly on a wire rack. Slice it into 12 squares and serve warm for the best texture, although it's good to go once cool too.