Rosemary Garlic Foccocia

By Hester

Ingredients

• 1 3/4 cups warm water
• 1 Tablespoon traditional baking yeast
• 1/2 teaspoon sugar
• 2 teaspoons salt
• 1/4 cup olive oil
• 4 cups unbleached flour
• TOPPING
• 5 cloves garlic, minced
• 4 tablespoons olive oil
• 2 teaspoons coarse salt
• 2 tablespoons chopped rosemary
• cracked black pepper

Details

Servings 10

Preparation

Step 1

In a large mixing bowl, combine the warm water, yeast and sugar. Let the mixture sit until it foams. Stir in salt and olive oil, then start adding flour, one cup at a time, beating well with wooden spoon. When you can no longer stir, turn the dough out onto a floured surface and knead in the remaining flour. Knead the dough until smooth and elastic, sprinkling just enough flour on the counter to prevent sticking.

Form the dough into a ball and place in a large, lightly oiled bowl. Cover with a clean, damp cloth and set the bowl in a warm, draft-free spot. Let rise until doubled in bulk (1-1 1/2 hrs.). Punch the dough down and let it rise again until doubled.

Pre-heat the oven to 350F. Place the dough on a well oiled 12"x16" baking sheet with 1/2" sides. Gently stretch the dough to roughly fit the dimensions of the pan. Drizzle the surface with olive oil and spread the minced garlic over the entire area. Sprinkle chopped rosemary evenly over top, followed by the coarse salt. Finish with cracked pepper. Using your fingertips, gently poke indentations over the entire surface. It should appear dimpled and rustic-looking. Let rise again for about 15 minutes, or until if puffs up slightly.

Place the loaf in the centre rack of the oven. Bake for 20 minutes, rotating the pan halfway through. The garlic should be lightly golden. Be careful not to overbake.

Serve warm.