½ teaspoon dried thyme leaves

½ teaspoon dried oregano leaves

1 egg

1 to 2 cups all-purpose flour

2 tablespoons cornmeal

2 teaspoons chopped fresh rosemary leaves

1 (0.25-ounce) package active dry yeast

¾ cup warm water, divided

5 tablespoons olive oil, divided 4 cloves garlic, minced

½ cup milk

1-½ cups bread flour

½ cup whole-wheat flour

6 tablespoons grated Parmesan cheese, divided

1. In small bowl, combine yeast and ¼ cup warm water; set aside. In small saucepan, heat 2 tablespoons olive oil over medium heat. Cook garlic in the oil, stirring frequently, until light brown, about 2 to 3 minutes. Remove from heat, add ½ cup water and the milk, and set aside.

2. In large bowl, combine bread flour, whole-wheat flour, 3 tablespoons cheese, thyme, and oregano leaves and mix well. Add yeast mixture, garlic mixture, and egg to flour mixture and beat for 2 minutes at medium speed. Gradually stir in enough all-purpose flour to form a very soft dough. Turn dough out onto lightly floured surface and knead until smooth, about 5 minutes. Place in greased bowl, turning to grease top. Cover and let rise until double, about 45 minutes. Punch down dough and place on work surface.

3. Grease a large cookie sheet with some of the remaining olive oil and sprinkle with cornmeal. Place dough onto cookie sheet and pat or roll to 12” square or circle. Using fingertips, make even depressions over the dough. Drizzle with remaining olive oil, remaining Parmesan cheese, and fresh rosemary.

4. Cover dough and let rise for 30 minutes. Meanwhile, preheat oven to 375°F. Bake bread for 20 to 30 minutes or until focaccia is golden brown. Remove to wire rack to cool completely.

You could form this dough into 12 individual rolls; flatten, add toppings, and bake at 375°F for 12 to 15 minutes until golden brown.