Click here to print.
Serves : 16
Prep. Time : 3:00
fast-rising dry yeast
2 cups tepid water
2 Tbls. granulated sugar
4 Tbls. olive oil
1/2 cup salad oil
1 tsp. salt
5 1/2 cups bread flour
3 cloves garlic - crushed
1/4 cup olive oil - for topping
1 Tbls. rosemary - for topping
1 Tbls. coarse sea salt OR kosher salt - for topping
-Dissolve the yeast
in tepid water.
-Add the sugar, olive oil, salad oil, and salt.
-Mix in 3 cups of flour and whip until the dough begins
to leave the sides of the mixing bowl, about 10 minutes.
-Mix in the remianing flour by hand or with a dough hook
and knead the dough until it is smooth.
-Allow the dough to rise twice in the bowl and punch down
after each rising.
-Oil two baking sheet, each 11" X 17", and
divide the dough between the two pans.
-Using your fingers, press the dough out to the edges of
-Cover and allow to rise for about 30 minutes.
-Brush with a mixture of the crushed garlic and oil
reserved for topping.
-Sprinkle with rosemary and kosher salt.
-Bake in 375 degree oven for 30 minutes.