Ingredients
Scale
- ¾ cup bread flour, spooned and leveled
- ¼ teaspoon instant yeast
- ¼ teaspoon fine salt
- ¼ teaspoon granulated sugar
- ¼ cup plus 1 tablespoon warm water, approximately 100–110°F
- 1 teaspoon olive oil, for the dough
- 1 tablespoon olive oil, for the pan
- 1 teaspoon olive oil, for dimpling
- ½ teaspoon finely chopped fresh rosemary
- Small pinch of flaky sea salt
- 2 small garlic cloves, finely chopped
- 1 teaspoon olive oil, for the garlic
Instructions
- Mix flour, yeast, fine salt, and sugar. Add warm water and the dough oil. Stir firmly until no dry flour remains and the dough forms a soft, sticky mass.
- Cover and let rise until roughly doubled, about 60–90 minutes, or longer in a cool kitchen.
- Coat a 6-inch oven-safe metal skillet or pan with the tablespoon of oil. Transfer the dough and gently ease it toward the edges with oiled fingertips. Rest 10 minutes if it springs back.
- Cover loosely and rise another 30–60 minutes, until puffy. Preheat the oven to 425°F.
- Drizzle with the dimpling oil. Press gentle fingertip dimples into the dough, then add rosemary and flaky salt.
- Bake for approximately 18–24 minutes, until golden, crisp at the edges, and cooked through. Tent with foil if browning too quickly.
- During baking, gently cook chopped garlic in its teaspoon of oil over low heat for about 1–2 minutes. Remove from heat before it darkens.
- Spread the garlic and oil over the baked bread. Rest 5 minutes in the pan, then transfer to a rack for another 5–10 minutes before serving.
Notes
- Pan size and dough consistency are especially important for this small batch.
- Rising and baking times are estimates; use the visual cues in the directions.
- The bread contains wheat. No nutrition values are included because the formula has not been nutritionally calculated.
- Refrigerate leftovers with the fresh garlic topping promptly; freeze for longer storage.