In a medium mixing bowl, combine yeast and water, and allow to stand in a warm place for 10 minutes or until foamy.
Stir in oil, salt, garlic, thyme, and whole wheat flour.
Add white flour 1/4 cup at a time, as needed, until a stiff manageable dough is formed.
Turn out onto a floured surface and knead for 5 to 10 minutes, or until dough is smooth and elastic.
Place in a lightly oiled bowl, cover, and set aside in a warm place for 1 hour, or until doubled.
(For even more garlicky flavour, after the dough has risen once, punch it down and place in refrigerator for 1 to 3 days. Let it come to room temperature, and then proceed with the following directions.) Preheat oven to 450° and dust a baking sheet with cornmeal.
If desired, work a bit of parmesan-reggiano into the dough at this point with some olive oil for extra flavour.
Form the dough into a round, place on prepared cooking sheet, cover with plastic, and let rise for 30 minutes.
Brush lightly with cold water, bake for 5 minutes, then reduce oven temperature to 400° and continue baking for 20-30 minutes, or until loaf is golden brown and sounds hollow when tapped.