2 teaspoons active dry yeast
1 1/4 cups warm water
3 Tablespoons olive oil
3 cups flour
1 teaspoon salt
1 head roasted garlic, each clove cut in half or quarters
olive oil for brushing
coarse salt for garnish
Place yeast in a bowl with the warm water and stir until dissolved.
Add oil and flour and mix well until a soft dough starts to form. If it is too sticky add a bit more flour, a tablespoon at a time.
Add garlic pieces.
Turn the dough out on a floured surface and knead about five minutes, until the dough is smooth and the garlic evenly distributed throughout.
Pour a little olive oil in the original bowl and add the kneaded dough, turning a few times to get it coated with oil.
Cover bowl and let rise for an hour.
Punch down the dough and return to floured surface to knead a few times.
Using a floured rolling pin roll the dough into a large circle about 1 ½ inches thick.
Place dough on a baking stone, or lightly greased baking sheet.
Make indentations with fingers in the top of dough.
Brush with oil and sprinkle with salt.
Let rise again for another 20 minutes.
While the dough is rising the second time preheat the oven to 350 degrees F.
Bake for 30-35 minutes until the bread is lightly browned and firm.
Allow to cool before slicing.