Ingredients

The following ingredients have 8 Servings
  • 1 tsp active dry yeast
  • 1 c warm water ((110 degrees F/43 degrees C))
  • 1 tsp sugar
  • 4 Tbsp olive oil ((extra virgin - divided))
  • 2 3/4 c all-purpose flour ((2 portions - 1 1/2 c and 1 1/4 c))
  • 1/3 c cool water ((75 degrees F/24 degrees C))
  • 1 tsp salt
  • 16 cloves garlic ((small, thin))
  • 1 tsp dried rosemary
  • 1 tsp dried basil

Instruction

  • In a medium bowl, or your stand mixer bowl, combine the active dry yeast, warm water, and sugar. Allow to stand for 5 minutes, or until foamy, while the yeast activates.
  • Stir in the first 2 Tbsp portion of olive oil and 1 1/2 cups of the flour, then cover the bowl with a damp towel or plastic wrap and allow to rise for 2 hours, or until doubled in size.
  • Stir in the cool water, salt, and the remaining 1 1/4 c of flour. The dough will be wet. Transfer to a stand mixer with paddle attachment, and mix for 3-5 minutes on medium-low setting (or mix by hand if you are not using a stand mixer).
  • Transfer the mixed dough to a medium bowl lightly coated with olive oil, cover with plastic wrap, and refrigerate for 12 hours (up to 24 hours). Remove the bowl of dough from the refrigerator 2 hours before preparing to bake.
  • Preheat your oven to 400 degrees F (204 degrees C) and coat your cast iron skillet with olive oil. Gently transfer the (bubbly and still wet in consistency) to the coated cast iron skillet. Drizzle the top with olive oil, place garlic cloves on top, and sprinkle herbs (rosemary and basil) over the top of the dough.
  • Allow the transferred dough to rise in the cast iron skillet for about 20 minutes before baking. Bake on the center rack at 400 degrees F (204 degrees C) for 40 minutes, or until golden brown. Remove from the oven and allow to cool for 15-20 minutes before slicing and serving.