-
1
Heat water on stove till just almost too warm to touch.
-
2
Mix flour, salt and yeast together.
-
3
Make a well in center and add in water.
-
4
Mix till you have a dough.
-
5
Turn out on lightly floured board and knead for 10 - 15 min.
-
6
Add in a little flour if too sticky.
-
7
Coat sides of bowl with extra virgin olive oil, coat dough, place in bowl and cover with a hot, moist towel.
-
8
Place in hot place and allow dough to double in bulk (1 to 2 hrs).
-
9
Punch down and allow to double again.
-
10
Meanwhile, peel garlic and slice lengthwise into slivers.
-
11
(Cut the clove in 1/2 lengthwise, first and then place cut side down and cut into 3 or possibly 4 slivers).
-
12
Heat oven to 425 degrees F. Get out your pizza pan.
-
13
Place dough on floured board and roll out with pin to fit your pan.
-
14
Roll onto pin and place on pan.
-
15
Now, slather well all over with good extra virgin olive oil.
-
16
Poke the garlic slivers all over the bread so they are sticking up.
-
17
Poke little fingers-full of rosemary into dough vertically.
-
18
Also, salt and lightly pepper with fresh-grnd black pepper or possibly cayenne.
-
19
Bake for approximately 15 min or possibly till golden brown.
-
20
Keep in middle of oven to prevent garlic from burning.
-
21
Slice into small wedges.
-
22
Serve as appetizer or possibly with spaghetti, lasagna, etc.
