3 1/2 teaspoons yeast
1 1/2 cups lukewarm water
3 Tablespoons extra virgin olive oil, plus enough to coat large bowl
4 cups unbleached flour
2 teaspoons salt
2 teaspoons rosemary, chopped
1 head of garlic, roasted with oil, salt and pepper
2 Tablespoons olive oil
Mix yeast with 1/2 cup water, and let sit for 3 minutes, or until you can smell the yeast ferment.
Add the rest of the water and 3 Tablespoons of extra virgin olive oil.
In a large bowl, stir together flour and salt. Make a well in the middle and pour in wet yeast mixture.
Stir together, and knead for 5 minutes. Let rise in a clean, oiled bowl for 30 minutes, covering dough with oiled plastic wrap.
Cut the top off of the head of garlic, and roast in foil at 400* for 40 minutes, or until soft.
Squeeze garlic cloves out of skin and mix with 2 Tablespoons olive oil and rosemary. Add salt if desired. Knead into dough until well incorporated.
Stretch dough out onto a parchment-lined baking sheet, and press finger tips into dough to create dimples.
Cover with oiled plastic wrap, and let rest for 30 minutes.
Bake in a 400* oven for 25 to 30 minutes, or until brown.
Cut and serve with herbed oil, marinara sauce or soup.