Ingredients
- 5 cloves garlic, unpeeled
- 1 pkg active dry yeast
- 2 tsp sugar divided
- 1/4 c warm water
- 3 c flour
- 3 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1 round tsp dried rosemary leaves
- 1 1/4 /c warm water
- Cornmeal
- 2 tbsp chopped olives
Preparation
Step 1
Preheat oven to 400 degrees
Loosely wrap garlic in foil and bake for 30 minutes. Slip off peels, let cool then mash garlic, set aside. Dissolve yeast with pinch of sugar in 1/4c warm water. Let stand 10 minutes.
In bowl combine flour, 3 tbsp olive oil, 1 1/2 tsp salt and rosemary, 1 1/4c water, mashed garlic, proofed yeast and remaining sugar. By hand, mix ingredients together until a soft dough forms. Turn dough onto lightly floured surface and knead 2 minutes. Place dough in oiled bowl, cover with plastic wrap and let rise 2 hours.
Sprinkle baking sheet with cornmeal. Turn risen dough onto floured surface, knead 2 minutes, then flatten to 1/2 inch thick disk. Put on baking sheet and poke deep dents over entire surface. Brush with olive oil, sprinkle with salt and olives. Cover loosely with towel and let rise 1 hour.
Bake 30 minutes. Remove bread from baking sheet, place on oven rack and bake additional 10 minutes.