Preparation Steps

• Preheat your oven to 475°F (245°C).
• In a large bowl, combine the white whole wheat flour, all-purpose flour, salt, instant dry yeast, and garlic salt. Stir well to combine.
• Add 0.5 cups of lukewarm water and mix. Then add another 0.25 cups if needed, continuing to mix until all the flour is absorbed. The dough should be shaggy.
• Turn the dough out onto a lightly floured surface and knead for about 1 minute until it starts to come together.
• Lightly oil a large bowl. Place the dough in the bowl and turn it to coat evenly with the oil.
• Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 30 minutes, or until it has visibly increased in size.
• Gently punch down the dough and knead it briefly again on a lightly floured surface.
• Roll or stretch the dough into a rectangular shape, about 0.25 inches thick, and place it on a lightly greased baking sheet.
• Dimple the surface of the dough with your fingertips, creating indentations.
• Brush the dimpled dough generously with olive oil. Sprinkle evenly with garlic powder, dried oregano, and dried rosemary.
• Bake for 10 to 20 minutes, or until the focaccia is golden brown and crispy on the edges.
• Remove from the oven and let it cool on the baking sheet for about 10 minutes before slicing.
• Slice the focaccia into wedges or squares. Serve warm with your favorite dipping sauces, cheese, or as a side dish.