Directions

Directions: 

1. Heat 1 C of water to 110 degrees
2. 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
3. Heat ¼ C of water to 105 degrees
4. In a separate small bowl, mix active dry yeast, ¼ C water that you heated in Step 3, and ⅛ tsp of sugar 
5. Once the sugar has dissolved completely, pour content into stand mixer and increase speed to medium 
6. Next, take a small pot and add cloves of garlic and ½ C olive oil on the lowest heat setting for 35 minutes. 
7. Heat oven to 170 degrees
8. 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.
9. Knead dough for four minutes and form into a ball. 
10. Place dough in a lightly greased glass bowl and cover in a dry place for 1 hour.
11. After the hour, bring the perimeter of the dough to the center, flipping seam side down, Return to bowl for an additional hour.
12. 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
13. Remove dough from glass bowl, and press into the 9 x 13 pan. 
14. If the dough has some restraint, give the dough time to rest for 5 minutes and return to pressing the dough to the edges
15. Using the tips of your fingers, softly press ½ inch into formed dough 
16. Ladle remaining garlic and olive oil onto dough filled pan and top with 2 sprigs of rosemary 
17. Place pan into heated oven for 30 minutes 
18. Increase heated oven to 450 degrees for 20 minutes, keeping pan of dough in the oven as it heats up 
19. Remove from oven and sprinkle ¼ tsp coarse sea salt and desired amount of rosemary