1/2 cup extra-virgin olive oil
2 garlic cloves, finely minced
1 TBS chopped fresh thyme or 1 tsp dried
1 TBS chopped fresh rosemary or 1 tsp dried
1/4 tsp fresh ground black pepper
1 cup warm water
2 1/4 tsp active dry yeast (1 packet)
1/4 tsp honey
2 1/2 cups all purpose flour
1/2 tsp fine sea salt
In a medium cold skillet, combine 1/4 cup olive oil, minced garlic, thyme,
rosemary, and black pepper. Place pan over low heat and cook, stirring
occasionally, 5-10 minutes or until aromatic. Don’t let garlic brown. Set
In a large bowl, combine the warm water, yeast, and honey. Stir a few
times and let sit for 5 minutes. Add 1 cup of the flour and the infused garlic
olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the
flour has moistened. Let sit for another 5 minutes.
Stir in the remaining 1 1/2 cups of flour and the salt. When the dough
comes together transfer to a floured board and knead 10 to 15 times until
smooth. Transfer the dough to a large oiled bowl, cover with a warm, damp
towel and let rise for 1 hour, in a warm area of your kitchen. Meanwhile,
preheat the oven to 450.
Use two TBS of the olive oil mixture to oil a 9 x 13 rimmed baking sheet.
Sprinkle with salt. Transfer the dough to the baking sheet then press it
down into the pan. Use your fingers to dimple the dough then drizzle the
top with 2 TBS of olive oil mixture, dried herbs and salt. Let the dough rise
for 20 minutes until it puffs slightly.
Bake until golden brown, 15 to 20 minutes. Cool baked bread on wire rack.
— Ian Tolino