|When I saw this recipe on My Adventures in Food, I knew I needed to try it. More importantly, I knew I needed to make it when C was out of the house. Not only does he hate the smell of fresh baked bread, but he really despises the smell of garlic cooking in oil. Thankfully, he was gone all day one Saturday for an A&M football game, so I had all afternoon to stink up the kitchen to my heart's content. I also made the refrigerator pickles, I am positive he would hate the smell of boiling vinegar. This bread is wonderful. Make it!|
3 large garlic cloves, peeled and smashed
1/3 cup olive oil
3 ½ teaspoons dry yeast
1 cup + 1 tablespoon warm water (95-105 degrees F)
3 ½ cups all purpose flour
1 ½ teaspoons salt
½ tablespoon coarsely chopped fresh rosemary
Coarse salt for sprinkling
Fresh ground black pepper for sprinkling
Combine garlic and olive oil in a small saucepan. Simmer over medium-low heat until garlic begins to brown. Do not let garlic burn. Remove from heat, discard garlic cloves, and let the oil cool.
Whisk together yeast and warm water in the bowl of a standing mixer. In a separate bowl, stir together the flour and table salt. Let stand for 5 minutes. Add half of the garlic oil. Stir half the flour mixture into the bowl with the yeast. Add the remaining flour, and mix on low with the dough hook attachment. Once flour is incorporated, turn mixer to medium. Knead until the dough becomes soft and sticky, about 5 minutes. Transfer dough to a large, well-oiled bowl. Turn the dough over so that both sides are coated with oil. Cover with plastic wrap, and set in a warm place to rise. Dough should double in bulk in about 1 hour.
Preheat oven to 450. Grease a half baking sheet (9x13) with some of the remaining garlic oil. Gently press the dough into the pan. Cover with oiled plastic wrap and let rise for another 30 minutes. Make indentations at intervals in the surface of the dough. Drizzle the remaining garlic oil over the top of the dough. Sprinkle with salt, pepper, and the fresh herbs. Bake in the lower third of the oven until golden brown, about 20 minutes. Transfer bread to a wire rack and serve warm or at room temperature.
Adapted from My Adventures in Food
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