Categories: Pizza/Flatbread

Ingredients

• Roasted Garlic (see recipe)
• 4 cups bread flour
• 1 tbsp. kosher salt
• 1 tbsp. chopped fresh rosemary
• 1 package instant yeast
• 1 2/3 cups warm water
• Corn flour or cornmeal, for dusting

Directions

1. Squeeze Roasted Garlic pulp into a small bowl, and mash with a fork.

2. In the bowl of a stand mixer fitted with the paddle attachment, place mashed Roasted Garlic, flour, salt, rosemary and yeast. Add 1 2/3 cups water, and beat at medium speed until a wet dough forms, about 30 seconds. Cover and let rise in a warm, draft-free place for 2 hours. Refrigerate dough for at least 2 hours, or up to overnight.

3. Turn out dough onto a lightly floured surface, and gently press dough just to level and even it out. Starting on left side of dough and working clockwise, fold edges of dough toward center, pressing lightly. Turn dough ball over, and using both hands, cup dough, and pull toward you. Turn dough 90 degrees, and repeat until you have a smooth, tight, sealed round.

4. Heavily dust a sheet of parchment paper with corn flour or cornmeal. Turn round, seam side up, onto parchment. Cover and let rise in a warm, draft-free place for 1 hour.

5. When dough has 30 minutes left to rise, place Dutch oven and lid in a cold oven. Preheat oven to 500.

6. Carefully remove hot Dutch oven from oven, remove lid, and quickly turn bread into Dutch oven, seam side down. Score top of bread. Cover with lid, and place back in oven.

7. Immediately reduce oven temp to 450. Bake for 25 minutes. Remove lid, and bake for another 10-15 minutes. Immediately remove loaf from Dutch oven, and let cool completely on a wire rack.

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