Heat garlic and oil over medium heat until garlic begins to brown slightly. Remove from heat and cool.
In a large bowl, stir yeast into water to soften. Add sugar, salt, 2 tablespoons of the cooled garlic/olive oil mixture, whole wheat flour, semolina flour, Provolone cheese, and oregano. Beat vigorously for 2 minutes.
Gradually add flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough. Put dough into an oiled bowl. Turn once to coat the ent
Turn dough out onto work surface. Press with hands into a 14-inch circle. Do not remove all the air; big holes make the bread more interesting. Put in a 14-inch round deep-dish pizza pan. Press the dough to the edges. Cover and let rise for 25 minutes.
Dimple the dough -- press all the way to the bottom of the pan with fingertips. Each hole should be about 1 inch from the next. Cover the dough and let rise for 20 minutes more.
Just before baking, drizzle the top of the dough with the remaining garlic/olive oil mixture, allowing it to puddle in the dimples.
Bake in a preheated 400°F oven for 25 minutes, or until done. Immediately remove bread from pan and put on a wire rack. Focaccia is best eaten slightly warm, or at room temperature.