Herb Focaccia

3/4 c water
2 T olive oil
4 T milk
1 c bread flour
1/2 c whole wheat flour
1 1/2 c all- purpose flour
2 T sugar
1 t salt

Mix together the dry ingredients including the yeast in the bowl of a food processor with metal blade.
Pour water and milk into a liquid measuring cup and add the oil. Heat water/oil/ milk to 120 degrees. (Microwave about 45 seconds) Pour the warm liquid into the dry with the processor running. Or mix dry ingredients in a bowl and pour in the liquid, mixing by hand with a wooden spoon. The processor will do the kneading for you in about a minute or transfer dough to a lightly floured board and knead for 6-8 minutes by hand.

Place the dough in a lightly oiled bowl and turn a few times to coat the dough completely. Cover with plastic to rise overnight in the refrigerator or cover the bowl with a towel and allow to rise in an hour or so on the counter. An hour later or the next day: line a 15×10” baking tray with parchment brush the paper generously with olive oil.

Press out the dough to fit the pan.
Prepare a brine: 1 t kosher salt , ¼ c water, Mix until the salt is dissolved Make indentations or dimples in the dough with your fingertips. Brush with olive oil. Drizzle with the brine. Press fresh chopped oregano or a mixture of herbs and slivered garlic into the dimples.

Top with parmesan. Cover and allow to rise an hour. Bake in an oven pre-heated to 400 for 15 minutes or until nicely browned. Cool slightly and cut into squares to serve.

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