Ingredients

The following ingredients have 12 Servings
  • 2 cups warm tap water, about 110 degrees
  • 1/4 cup olive oil
  • 2 1/2 teaspoons active dry yeast
  • 5 - 6 cups (660 grams - 840 grams) all-purpose flour
  • 6 cloves garlic, minced
  • 1/3 cup fresh rosemary, chopped
  • 4 teaspoons salt
  • 1/4 cup flour for dusting the loaves
  • Cornmeal for the pans
  • 2 small cookie sheets or a large (at least 11×17-inch) jelly roll pan

Instruction

  • To make the dough, add the warm water to a small bowl and sprinkle yeast on top. After the yeast dissolves, stir to combine and whisk in the oil.
  • Add the yeast mixture to the bowl of a stand mixer fitted with the paddle attachment. Add 360 grams of the all purpose flour, 1 cup at a time, while the mixer stirs on low speed. Then, add the garlic, rosemary, and salt
  • Scrape down the sides of the bowl with a spatula and swap the paddle attachment for the dough hook.
  • Begin adding the remaining all-purpose flour, 1/4 cup at a time, while the dough hook kneads on medium-low speed.
  • Note: for me, the right amount of flour is usually between 675 - 725 grams total.
  • Continue kneading using the dough hook. You may not need all of the dough. The dough should be smooth and elastic, but not sticky.
  • Next, proceed to the instructions for the first rise.
  • To make the dough, in a small bowl or 2 cup measuring cup place water and sprinkle yeast on surface, allowing it to stand for three minutes before whisking.
  • After dissolved, whisk in the olive oil.
  • To mix dough in a full-sized food processor, place 4 cups (480 grams) all purpose flour, garlic, rosemary, and salt in bowl of the food processor fitted with a dough blade (if your food processor has a dough blade, it will be plastic).
  • Add water, oil, and yeast mixture and process until mixed.
  • Incorporate the remaining all-purpose flour a 1/4 cup at a time until the dough forms a smooth, and elastic ball of dough, about 45 seconds.
  • Next, proceed to the instructions for the first rise.
  • Place dough in an oiled bowl and turn dough over so top is oiled.
  • Cover bowl with plastic wrap and allow dough to rise at room temperature until doubled.
  • To shape loaves, scrape risen dough onto a lightly floured surface and press it to deflate it.
  • Divide dough in half and shape one piece at a time. Press dough into a square, then roll it up tightly.
  • Rotate cylinder of dough 90 degrees and roll up again from short end. Arrange dough seam side down, cover with plastic or a towel and let it rest of 5 minutes.
  • Repeat with remaining piece of dough.
  • Dust pan with cornmeal. Roll each piece of dough under palms of your hands to elongate it. Work from middle of loaf outward, pointing the ends slightly.
  • Place loaves seam side down on cookie sheets and dust each loaf heavily with flour, using about 1/4 cup in all. Cover with plastic or a towel and allow to rise until doubled.
  • About 30 minutes before you intend to bake the loaves, preheat oven to 500 degrees F and set racks at the middle and lowest levels.
  • Set a pan on the lowest rack to absorb some of the excess bottom heat and keep the bottom of the loaves from burning.
  • Holding a razor blade or the point of a very sharp knife at a 30-degree angle to the top of each loaf, make 3 to 4 diagonal slashes in each loaf. Immediately place loaves in oven and lower temperature 450 degrees F.
  • After loaves have baked for 20 minutes and are completely risen, lower temperature to 350 degrees F and continue baking about 20 to 30 minutes longer, until bread reaches an internal temperature of about 210-220 degrees F.
  • Remove loaves from oven and cool on a rack.