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I'm a physician practicing in Minneapolis, MN. and cooking is my passion, especially Italian, and this is one of my favorite creations. Everyone loves a good bread and this one looks and tastes great. It encourages dinner guests to break bread together, which makes for a warm comfortable dinner experience.
Serving Size: 6
Preparation Time: 3:00

3 1/4 cups flour
3 tablespoons olive oil
1 package dry yeast proofed
2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon rosemary dry
5 cloves garlic roasted and mashed
1 1/2 cups water, divided warmed
Alternate Toppings
2 tablespoons chopped olives
1 huge clove garlic, thin slices
10 strips red sweet peppers, roasted
slices of marinated artichoke hearts
flour
basil leaves
Kosher salt

Toast the garlic in its paper skin in the toaster oven by just running it thru a toast cycle. Allow the cloves to cool slightly and remove the paper and mash the cloves with a fork in a little dish. Heat the 1 & 1/2 cup water in a Pyrex measuring cup to 110 degrees, add the yeast. This should start to proof in 5-10 minutes. Place the flour, sugar, salt, olive oil, rosemary and mashed-up roasted garlic in the bowl of a Kitchen Aid Mixer with the dough hook and blend. Pour in the water with the proofed yeast. Allow to knead for 4 minutes on medium testing the texture and adding more flour if too wet and more water if too dry. After kneading, remove and knead a few times by hand and turn into an oiled bowl turning once to coat with the oil, cover with plastic wrap then let rise to double in a minimally warmed oven, it will take 1/2-3/4 hours. Then remove and knead a few times and flatten it out with just your hands to about 1/2 inch thick and place it on a cornmealed double bottom cookie sheet or on a peel. Poke deep dents into it and rub with olive oil and sprinkle with kosher salt and sprinkle chopped olives in and around the dents. Let it rise a second time in a warm oven which will take about 1/2 - 3/4 hours. Then bake it on the cookie sheet in a 425 degree oven 25-30 minutes, or on a preheated baking stone in the hot oven. Remove and place bread on rack to cool slightly. Then tear and eat with infused olive oil or butter.

An alternative to the one bread, is to cut off small lime or lemon sized pieces of dough from the first rise piece and make them into balls then flatten them with your hand and place them on a cornmealed baking sheet and let them rise and when risen cut the tops with a sharp knife or razor blade and then decorate the tops with the variety of toppings then bake them off at 375 degrees for 30 minutes or until golden brown and hollow to tapping the bottoms.

Lightkeeper's Note: This recipe is from the fantastic and fabulous "World Wide Recipes Ezine." You can subscribe by sending a blank e-mail to mailto:wwrecipes-subscribe@topica.com or by visiting their website at http://www.worldwiderecipes.com. You won't regret it!

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