Yields: 8 to 10 pieces
-1 3/4 – 2 cups of water
– 1 package of active dry yeast
– 1 Tablespoon of sugar
– 5 1/2 cups of all-purpose flour, plus extra for kneading
– 1 Tablespoon of kosher salt
– Sea salt for sprinkling
– 1 cup of extra-virgin olive oil, split up
– Couple cloves of garlic
– Couple springs of fresh rosemary
– Place head of garlic in foil, pour olive oil on top. Roast at 350 degrees for 30 minutes.
– Chop rosemary and set aside
– Mix together the water, yeast and sugar in a small bowl.
– In the bowl of a mixer, use a dough hook and combine the flour, kosher salt, 1/2 cup of olive oil and the yeast mixture. Mix on the lowest speed.
– Knead on low for 5-7 minutes
– Sprinkle dough with flour if it is really sticky
– Place dough on a floured surface , knead a few times by hand. Add more flour if dough continues to be sticky.
– Lightly coat the inside of a large bowl with olive oil, place dough in bowl and cover with plastic wrap. Place bowl in a warm place, until it doubles in size. Atlas 1 hour.
– Coat a half sheet pan with remaining 1/2 cup of olive oil.
– Place dough on the pan, begin to press it out with your finger tips, to fit the size of the pan. Flip dough, make sure olive oil is on both sides.
– Spread your fingers like a claw and press them into the dough, making holes.
– Do this multiple times, this is important for the doughs appearance.
– Cover dough, until it doubles in size. Approximately 1 hour.
– Pre-heat oven to 425 degrees.
– Squeeze the roasted garlic and spread onto dough.
– Sprinkle rosemary and sea salt on the dough.
– Bake for 25-30 minutes.
– Let cool, cut into squares and eat up!