Directions:

In a medium bowl, stir together the water, yeast, and sugar. Set aside for 5 minutes, until the yeast is foamy.

In the bowl of a stand mixer fitted with a dough hook attachment, place the flours, salt, ¼ cup of the olive oil, and the yeast mixture and mix on medium speed until the dough forms a ball around the hook, 5 to 6 minutes.

Transfer dough to floured area and knead several times, sprinkling with more flour, , and form in a ball. Brush bowl with olive oil, and place dough inside. Cover with plastic wrap and set aside to rise-doubled in size, 40 to 50 minutes.

Coat a 10 × 15-inch baking sheet with remaining ¼ cup olive oil. Punch dough down, transfer to a lightly floured surface, and knead several times.

Place the dough in the pan and press to spread it out to pan’s edges. Flip dough and spread it to edges again. Make indentations with fingers, every few inches apart, all over dough.

Cover the baking sheet with plastic wrap and allow the dough to rise until it has doubled in size, about 40 minutes.

Preheat the oven to 425°F. Remove the plastic wrap.

Cut the roasted garlic cloves in half and push them into surface of the dough. Sprinkle with the rosemary, and garlic.
Bake time - 20 minutes, until golden brown.