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["1. Warm the garlic cloves in the olive oil over low heat until the garlic begins to brown. Discard the garlic and let the oil cool. (Or do like I do, and use about a tablespoon of minced garlic, and don't discard it after infusing the oil.)", "", "2. While the olive oil cools, sprinkle the yeast into the water and let proof for 10 minutes. Then add the cooled olive oil. Stir in the salt, whole wheat flour, about 1 1/2 cups of the white flour and herbs and mix well. Continue to add white flour until it seems doughy enough to knead. Knead by hand, working in more white flour as needed, for 6 to 8 minutes.", "", "3. Divide the dough in half and set each piece on an oiled 10 1/2"" X 15 1/2"" baking sheet (or do like I do and use two 9-inch cake pans) Stretch the dough to cover as much of the sheet as possible. Let rise until it is puffy, about 50 minutes (I put it into a barely warmed oven, with plastic covering each pan for the rising step).", "", "4. Chop rosemary and jalapeno finely. Mix all ingredients together, adding olive oil last. Adjust olive oil as preferred.", "", "5. Preheat the oven to 400F. Lightly dip your fingers into olive oil and dimple the tops of the dough. Divide the toppings evenly in half and distribute them over the focaccia taking care not to push down on the dough. Bake for 25 to 30 minutes until the dough is crispy on the edges. Serve immediately, or at room temperature."]
