Put the water into the mixing bowl of your stand mixer fitted with the paddle and add the yeast.

Wait about 10 minutes for the yeast to bubble up.

Add in the flour and salt and mix and knead into a sticky dough.

Let rise in warm draft-free area until doubled for about an hour

Gently heat the olive oil and add the garlic into the oil to cook slightly.

Preheat to 500°F.

Line two baking sheets with parchment.

Punch the dough down and turn out onto floured surface; add in the oil and garlic mix into both the dough and divide into two equal halves.

Roll each half to a 10 - 12 inch shaped oval

Transfer to prepared baking sheets. Press in the rosemary on top.

Cover loosely with a moist kitchen towel and let rise in warm draft-free area until slightly puffed, about 20 minutes. Make several incisions in each oval, cutting through dough to make it look like a leaf.

Place the shaped bread on a baking stone/ steel.

Bake breads until golden on top and slightly crisp on bottom - about 4 minutes on a baking steel. More on a regular stone on or if you are baking on a baking sheet.

Transfer bread to cooling racks and eat after it has cooled down slightly.