Using a countertop mixer fitted with the dough hook, combine the flour, water, milk, sugar, salt, yeast and 2 Tbsp of olive oil. Mix on medium speed for 6-8 minutes.

Once dough is smooth and shiny, transfer it into a large oiled bowl. Cover bowl with plastic wrap and place in a warm location to rise for 30 minutes. (Note #1: I usually place this dough in the oven with only the oven light on. Note #2: The dough will be very soft and loose at this stage.)

Once dough has begun to rise, pull part of dough away from side of bowl and fold it up and over the rest of the dough. Repeat this process 3-4 times, rotating the bowl ¼ turn each time. Cover bowl and let dough rise for 30 more minutes.

Drizzle remaining olive oil into (2) 8” or 9” round baking pans. (1 Tbsp of olive oil in each pan.) Turn dough out onto a floured countertop and fold several times. Divide dough in half and press one piece of dough into each pan. (Note: You may need to stretch the dough slightly so that it fills the pan.) Cover pans and let rest at room temperature for 20 minutes.

Preheat oven to 425° F.

Using your fingers, dimple the dough by gently pressing down about ½ way through the dough. Repeat so that there are dimples every 1½”-2”.

Brush each of the two pieces of dough with 1 Tbsp of olive oil. Sprinkle ½ tsp of diced garlic evenly over each dough.

In a small bowl, toss the halved tomatoes with remaining 1 Tbsp of olive oil. Divide the tomatoes evenly between the two doughs.

Sprinkle rosemary, goat cheese, Parmesan and salt evenly across both doughs.

Bake at 400°F for 35-37 minutes, or until focaccia is golden brown on top.

Cut into wedges and serve, or split and use for sandwiches.