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Put the water into the mixing bowl of your stand mixer fitted with the paddle and add the yeast.
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Wait about 10 minutes for the yeast to bubble up.
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Add in the flour and salt and mix and knead into a sticky dough.
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Let rise in warm draft-free area until doubled for about an hour
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Gently heat the olive oil and add the garlic into the oil to cook slightly.
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Preheat to 500°F.
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Line two baking sheets with parchment.
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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.
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Roll each half to a 10 - 12 inch shaped oval
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Transfer to prepared baking sheets. Press in the rosemary on top.
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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.
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Place the shaped bread on a baking stone/ steel.
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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.
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Transfer bread to cooling racks and eat after it has cooled down slightly.