2 packages fast−rising dry yeast
2 cups tepid water
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup salad oil
1 teaspoon table salt
5 1/2 cups unbleached white bread flour
3 cloves garlic, crushed
1/4 cup olive oil for topping
1 tablespoon rosemary
1 tablespoon kosher salt
Dissolve the yeast in tepid water. Add the sugar,
salad oil, and table salt. Mix in 3 cups of flour
and whip until the
dough begins to leave the sides of the mixing bowl,
about 10 minutes.
Mix in the remianing flour by hand or with a dough
hook and knead
the dough until it is smooth. Allow the dough to
rise twice in the bowl,
and punch down after each rising.
Oil two baking sheet, each 11 x 17 inches, and
divide the dough
between the two pans. Using your fingers, press the
dough out to the
edges of each pan. Cover and allow to rise for about
thirty minutes, and
brush with a mixture of the crushed garlic and oil
reserved for topping.
Sprinkle with rosemary and kosher salt.
Bake at 375 for 30 minutes.