Dissolve the yeast and sugar in half of the water.
On a large surface or large bowl, make a pile of the flours and salt with leave a well in the centre.
Pour all the dissolved yeast mixture into the well and mix together the flour and water with a fork or fingers. Work from the centre and outward. Add the other half of the water when all the mixture gas soaked up. (more or less water could be used).
Dust your hands and the surface with some flour. Kneading, rolling, pushing and folding for about 5mins.
Push the dough into a round shape and dust it over with some extra flour. Put it in a large bowl and score the dough top with a knife.
Cover with clingfirm, leave it to prove for about 40mins to one and a half hour. (Now it is very important to leave the dough in a warm area, I normally leave it under the sun light or I will bring it into the shower with me -- wherever is warm and moist.) When you see the dough has double its size then it is done.
Now make the topping with a glove of garlic and a handful of basil ( I used tried Basil). Add together with about 3 tbsp or more of Olive oil, a pinch of salt and pepper and bit of lemon juice.
After the dough has double its size then start kneading and punching for a min -- (just think of whoever you hate at that time).
Split the dough in half, roll each dough to an oval shape about 1/2" thick. Place it on a flour dusted baking tray and smear the basil topping on both tops. Push fingers deeply into doughs to make holes, allowing the flavor to penetrate.
Leave it to prove the second time for about 45mins or when it become around 3cm high.
Gently place the baking tray in the middle of the oven ( I baked them one by one, or bake them all together if one single baking tray is big enough) I bake them for about 10mins with 240°C You will know when they turn golden brown.
Give the bread a good drizzle of some E.V. Olive Oil right after they are out of the oven. Let it cool and enjoy.