This easy to make flatbread is full of Italian flare. A beautiful blending of garlic and sprinkles of rosemary provide an earthy spice that compliments spaghetti night with your family!
- Heat 1 C of water to 110 degrees
- Using a stand mixer on low (or large bowl if not using stand mixer), combine self-rising flour and 1 C of water that was heated in step 1
- Heat ¼ C of water to 105 degrees
- In a separate small bowl, mix active dry yeast, ¼ C water that you heated in Step 3, and ⅛ tsp of sugar
- Once the sugar has dissolved completely, pour content into stand mixer and increase speed to medium
- Next, take a small pot and add cloves of garlic and ½ C olive oil on the lowest heat setting for 35 minutes.
- Heat oven to 170 degrees
- After dough has been mixing for 10 minutes in stand mixer, scrape sides of bowl to the center of the bowl. Return to original speed for another 4 to 5 minutes.
- Knead dough for four minutes and form into a ball.
- Place dough in a lightly greased glass bowl and cover in a dry place for 1 hour.
- After the hour, bring the perimeter of the dough to the center, flipping seam side down, Return to bowl for an additional hour.
- Spoon a tablespoon of olive oil from warm small pot into a 9 x 13 pan, making sure to greasing all sides of the pan
- Remove dough from glass bowl, and press into the 9 x 13 pan.
- If the dough has some restraint, give the dough time to rest for 5 minutes and return to pressing the dough to the edges
- Using the tips of your fingers, softly press ½ inch into formed dough
- Ladle remaining garlic and olive oil onto dough filled pan and top with 2 sprigs of rosemary
- Place pan into heated oven for 30 minutes
- Increase heated oven to 450 degrees for 20 minutes, keeping pan of dough in the oven as it heats up
- Remove from oven and sprinkle ¼ tsp coarse sea salt and desired amount of rosemary