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1
Preheat oven to 300F.
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2
Combine garlic and oil in a very small metal bowl and set on a baking sheet.
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3
Bake in lower third of oven 1 hour.
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4
Cool on a rack 30 minutes.
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5
Pour oil through a small sieve into another bowl and discard garlic.
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6
Whisk together yeast and warm water in bowl of a standing electric mixer and let stand 5 minutes, or until creamy.
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7
Stir 1/3 cup garlic oil into yeast mixture.
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8
Whisk together 7 cups flour and table salt and stir half of flour into yeast mixture.
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9
Fit mixer with dough-hook attachment.
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10
Add remaining flour and mix on low speed 3 minutes, or until dough pulls away from side of bowl, adding more flour if necessary.
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11
Knead dough with dough hook on medium-high speed, scraping down hook and side of bowl as needed, 5 minutes, or until dough is soft and slightly sticky.
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12
Transfer dough to a large oiled bowl, turning with floured hands to coat with oil.
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13
Cover bowl with plastic wrap and let dough rise in a warm place until doubled in bulk, about 1 hour.
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14
Preheat oven to 450F.
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15
Oil a 17- by 11-inch baking pan with some of garlic oil.
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16
Gently press dough into pan, allowing dough to rest 5 minutes if difficult to work with.
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17
Cover dough with oiled plastic wrap and let rise in a warm place until doubled in bulk, about 30 minutes.
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18
Make indentations in dough at 1-inch intervals with oiled fingertips.
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19
Drizzle with remaining garlic oil and sprinkle with rosemary, coarse salt, and pepper.
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20
Bake in lower third of oven until deep golden on top and pale golden on bottom, 25 to 30 minutes.
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21
Transfer bread to a rack and serve warm or at room temperature.
