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1
Gently cook the garlic in the oil for 3 to 5 minutes, just until garlic begins to brown slightly.
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2
Remove from heat and cool.
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3
In a large bowl, soften the yeast in the water.
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4
Add the sugar, salt, 2 tbsp cooled garlic oil, whole wheat flour, the semolina flour, the cheese and oregano.
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5
Beat vigorously for 2 minutes.
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6
Gradually add all-purpose flour 1/4 cup at a time until the dough mass forms and pulls away from the sides of the bowl.
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7
Knead for 8 to 10 minutes, adding flour if necessary, until dough is smooth and elastic and blisters have started to form on the surface.
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8
Put dough in an oiled bowl, turn to coat top of bowl.
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9
Cover and let rise until double, about 1 hour.
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10
Turn the dough onto work surface, press into 14 inch circle.
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11
Cover and let rise 20 minutes.
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12
Dimple the dough with your finger tips pressing to the bottom of the pan.
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13
Cover and let rise 20 more minutes.
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14
About 15 minutes before the end of the rising preheat the oven.
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15
Just before baking drizzle the top of the dough with the remaining garlic oil mixture, allowing it to puddle in the dimples.
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16
Bake for 25 minutees or until it is golden brow (internal temperature should reach 190F) Immediately remove the bread from the pan and put it on a rack.
