Combine the water and milk and warm to 105-115 F then place in a large bowl. Sprinkle yeast and sugar over the top of the water/milk mixture. Let yeast work for 5-10 minutes until foamy and bubbly.
While the yeast is working, combine flour, salt, rosemary, fennel seed, dried onion and dried garlic in a medium bowl. Whisk to combine. (note that spices are from the bread ingredient list, not the topping list)
When yeast is ready, add the flour mixture to the yeast mixture and stir to combine with a wooden spoon. Don’t knead the dough, just cover it with a clean towel or cloth and place it in a draft free location and let rise for until doubled in size (40-60 minutes).
Line a 13×9 baking dish with parchment paper allowing excess paper to hang over the edge to be used as handles.
Scrape the dough into the pan, dough will be sticky. Spray a piece of plastic wrap and cover and let rise another 35-45 minutes.
Preheat the oven to 425 F.
Carefully remove plastic wrap and sprinkle the top of the dough with topping ingredients (fennel seed, rosemary, onion, garlic and Kosher salt).
Bake @ 425 F for 20 minutes, then reduce temp to 375 F for 15 minutes more.
Allow to cool in pan 10 minutes. Lift bread out of pan using parchment handles and place on a cooling rack. Cut into squares, can be cut while still warm.
You can use active dry or instant yeast, the instructions remain the same. One envelop/packet of yeast is 2 1/4 teaspoon and is totally fine for this recipe. No need to open a second packet.
This bread has a wonderfully chewy texture and great flavor!