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1
In a small bowl, mix together the olive oil, rosemary and garlic until well combined.
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2
Set aside.
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3
You can make it the day before, let it marry in the frige.
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4
To make the dough:
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5
Add the yeast, honey or sugar, and milk in a 2-cup measuring cup or a medium bowl, and stir well.
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6
Let it sit for about 10 minutes until the mixture bubbles and the yeast is activated.
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7
In a large mixing bowl, add both of the flours, salt and olive oil.
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8
Pour the yeast and milk mixture into the large bowl, and stir with a wooden spoon until well combined.
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9
Knead the dough with a dough hook under low speed until an elastic and smooth dough forms, about 5 minutes.
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10
You may need add a little more milk or flour depending on how sticky the dough is.
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11
Turn the dough onto a lightly floured working surface and knead for about 2 minutes.
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12
Coat the large mixing bowl with cooking spray, and place the dough into the bowl.
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13
Cover with a large piece of plastic wrap or a damp towel.
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14
Let sit at a warm place until the dough doubles in size, 1 to 2 hours, depending on how warm the place is.
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15
Punch dough down, knead a few times, and place the dough into a 7 by 10-inch or similar capacity casserole dish brushed with about 1 to 2 tablespoons rosemary and garlic infused olive oil.
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16
Press the dough to fit the dish, about 1 to 1 1/2-inch thick.
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17
Brush the surface and edges with all the remaining rosemary and garlic olive oil.
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18
Sprinkle the parmesan cheese evenly over the dough.
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19
Let sit at a warm place for another 40 minutes to 1 hour until it doubles again.
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20
Preheat the oven to 350F (180C).
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21
Bake the bread for 20 to 25 minutes until the bread becomes golden.
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22
Cool a few minutes, cut into squares and serve warm.
