1 package active dry yeast
1 cup warm water
1 tbsp light brown sugar
1/4 cup olive oil, divided
1 1/2 cups whole wheat flour
1 cup unbleached white flour
1 tsp salt
Fresh or dried rosemary
Pour the yeast into the warm water and let stand to dissolve for 5 to 10 minutes. Stir in the brown sugar and half of the olive oil.
In a large mixing bowl, combine the flours and salt. Work the yeast mixture in, using your hands, then turn out onto a well-floured board. Knead for 5 minutes, adding additional flour if the dough is too sticky. Shape into a round and roll out into a circle with a 12-inch diameter.
Cover with a tea towel and let rise in a warm place for 30 to 40 minutes.
With your fingers, poke shallow holes all over the top at even intervals. Pour the remaining olive oil over the top evenly, then sprinkle with the garlic powder, coarse salt, and herbs.
Bake in a preheated 400° oven for 20 to 25 minutes, or until the bread is golden on top and sounds hollow when tapped. Cut into wedges to serve, or just break pieces off. Serve warm.
-Nava Atlas, Soups for All Seasons: Bountiful Vegetarian Soups