- ⅓ cup (80 ml) extra virgin olive oil
- 4 cloves garlic, finely minced
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoons active dry yeast
- ¼ teaspoon granulated sugar
- 225 grams lukewarm water (1 cup)
- 300 grams all-purpose flour (2 + ½ cups)
- ½ teaspoon salt
1In a small saucepan, add olive oil, garlic and rosemary, and cook over low heat. Stir to cook until garlic starts to sizzle, about 2 minutes. Do not overcook garlic, as it will turn brown. Remove from heat and set aside.
2In a large bowl, dissolve yeast and sugar in lukewarm water and stir to mix together. Add flour and salt, and whisk to combine, scraping down the sides of the bowl (there should be no dry flour particles visible). The mixture is very sticky and wet, with a 75% hydration (flour to water ratio).
3Cover the bowl with plastic wrap and let it sit at room temperature for 2 hours, until doubled in size.
4Spread a tablespoon of the rosemary garlic oil into an 8×8-inch baking tray. Transfer the dough into the tray and spread it to cover the tray (The dough is quite sticky, so you can use some oil to help with handling the dough). Press the dough with your fingers to make dimples. Drizzle the remaining rosemary garlic oil on top. Let the dough rise for another 30 minutes.
5Preheat oven to 425 F and bake for 30 minutes until golden brown. Let cool for 20 minutes before slicing.