Add your water, yeast and 1 teaspoon of sugar to the mixing bowl to activate the yeast. Mix for 2 minutes / 100°F|37°C / speed 1.
Add flour, 1 tablespoon of olive oil and 1 teaspoon of salt. Knead for 1 minute.
Check dough for the consistency, then add more water or flour depending on the desired consistency. Knead again for 1 minute.
If necessary, knead in a little more flour or water until it reaches the right consistency. Take the dough out and shape it into a rectangle in a 7-inch sheet pan. Cover with a tea towel and allow to prove for at least 1 hour until it has doubled in volume.
Add your unpeeled garlic into the mixing bowl and chop your garlic for 8 seconds / speed 4. Carefully remove the skin from the mixing bowl.
Remove the leaves from the rosemary then add to the mixing bowl along with the olive oil. Chop your mix with the measuring cup inserted for 15 seconds / speed 6. Once chopped, remove from the mixing bowl and reserve for later.
Preheat your oven to 220°C / 440°F. Spread the oil and herb mix over the bread, then poke holes into the dough with your fingers. Bake for 15 minutes till golden and crispy.
You have made it! Slice while it is warm, and enjoy.
