Yield: Two 8" Square Pan Loaves
Ingredients
82 g Olive Oil
5 cloves of Garlic, smashed
2 Shallots, halved
5 stalks of Rosemary
480 g All Purpose Flour
7.5 g yeast
13 g sugar
5 g salt
32.5 g Olive Oil (steeped with Garlic, Shallots and Rosemary)
315 g water
8 cloves of garlic
Additional topics up to choice - eg Black Olives
Extra Olive Oil for drizzling
Salt and Course ground Black Pepper
Instructions
In a small metal pot, add olive oil, garlic, shallots and rosemary and heat on low heat for 5 min before switching off the flame and letting steep for 10 min.
In a standing mixer with dough hook, add AP flour, yeast, sugar, salt, steeped olive oil and water and mix on low speed.
Once dough starts to come together, increase speed to medium and mix 10 min or until dough is smooth and elastic. (Stop the machine periodically to scrape dough off the hook.)
Form dough into a small ball and place in a bowl oiled with the steeped olive oil. Turn to coat entire ball and cover with plastic wrap and kitchen towel. Leave to rise for 1 hour 10 min, or until double in size.
Oil the bottom and sides of two 8" square pans and set aside. Remove garlic, shallots and rosemary stalks from the oil. Slice the garlic, shallots and the additional 8 cloves of garlic into thin slices for topping. Remove the leaves off the rosemary stalks for topping.
Once the dough has risen, deflate it on a lightly floured surface, divide it in half and place each half in the oiled square pans. Flatten it out and make it even.
Using fingertips, dimple the dough and press the garlic, shallots(, any other toppings) and rosemary leaves into the dough, trying to hide the pieces into the dough, preventing them from sitting directly on the surface. Proceed to oil the sides of the pan and the top of the dough with more steeped olive oil.
Cover with plastic wrap and leave to rise for 30 min, or until double in size.
Preheat oven to 200 °C.
Once the dough has risen, brush more of the steeped olive oil along the sides of the pan, and bake at 200 °C for 20-25 min.
Adapted from: Laura in the Kitchen
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