Instructions for stand mixer:

1.Prepare by mincing garlic and chopping rosemary, set aside. Heat total amount of water, measuring with a thermometer as you go. The water should reach a temperature no higher than 130 degrees (f).

***Directions for garlic infused olive oil here: this will be used later but needs time to infuse. ---Slice whole garlic cloves and place in a small bowl. Add olive oil until garlic has been covered. Set aside***......

2. Add 1/3 cup warm water, yeast, and sugar to the bowl of an electric mixer. Let stand for 5 minutes. Add remaining water, salt, olive oil, and about a third of the flour to the bowl. Using a stand mixer attached with a dough hook, mix ingredients on medium-low speed. Turn your mixer to low speed and add in the second third of flour, mixing until combined. Add the last bit of flour, 2 tbsp rosemary, and minced garlic and continue to mix until combined. At this stage the dough should very easily pull away from the hook, if it is too sticky, add more flour but only a couple tablespoons at a time.

3. Coat a separate bowl with olive oil. Form the dough into a ball with your hands and transfer it into the new bowl. Cover bowl with a warm damp cloth or wrap tightly with plastic wrap. Let dough rest in a warm area, it should double in size (about 45 minutes)

4. Remove dough onto a well floured surface and gently push the dough into the surface, flattening and spreading until desired shape has been reached. Transfer dough into an oiled baking dish, ensuring dough fits properly. Cover loosely and let the dough rise for another 45 minutes.

5. Remove covering, brush dough with garlic infused olive oil. Gently push garlic slices into bread, top with chopped rosemary and sea salt. Bake in the oven at 400 degrees for 30 minutes.

Instructions WITHOUT stand mixer:

1..Prepare by mincing 4 garlic cloves and chopping rosemary, set aside. Heat total amount of water, measuring with a thermometer as you go. The water should reach a temperature no higher than 130 degrees (f).

***Directions for garlic infused olive oil here: this will be used later but needs time to infuse. ---Slice 4 whole garlic cloves and place in a small bowl. Add olive oil until garlic has been covered. Set aside***......

2. In a large mixing bowl, add 1/3 cup warm water, yeast, and sugar. Let stand for 5 minutes. Add remaining water, olive oil, and about a third of the flour to the bowl. Using a spoon. slowly mix in the flour about a third at a time, mix in the garlic and rosemary last. The dough does not need to be fully incorporated at this time, you can let your hands finish the work. Turn the dough out onto a well floured surface. Knead the dough until all ingredients come together (about 1 minute).

3. Coat a separate bowl with olive oil. Form the dough into a ball with your hands and transfer it into the new bowl. Cover bowl with a warm damp cloth or wrap tightly with plastic wrap. Let dough rest in a warm area, it should double in size (about 45 minutes)

4. Remove dough onto a well floured surface and gently push the dough into the surface, flattening and spreading until desired shape has been reached. Transfer dough into an oiled baking dish, ensuring dough fits properly. Cover loosely and let the dough rise for another 45 minutes.

5. Remove covering, brush dough with garlic infused olive oil. Gently push garlic slices into bread, top with chopped rosemary and sea salt. Bake in the oven at 400 degrees for 30 minutes.