Another recipe because I told Verene I would.
Don't think I've ever managed to get the texture it's supposed to have, I'm probably over-kneading it as I don't really have a good feel for that yet. Still tastes really good though, and it's always disappeared quickly.
1 Head fresh garlic, papery top removed
1 tsp. plus 2 tbsp. extra-virgin olive oil
3 1/2 cups bread flour
2 tsp. quick rise yeast
2 tsp. salt
5 tbsp. extra-virgin olive oil
1 1/3 cups warm water
Preheat oven to 375°F
Place garlic on aluminum foil and drizzle with 1 tsp. oil. Wrap into a parcel, twisting at the top. Roast 45 min.
Let cool, then squeeze out of skins into a small bowl. Mash garlic and mix with 2 tbsp oil until smooth.
Place baking stone in oven and preheat to 400°f
Place flour, yeast, and salt in large bowl. Combine remaining oil and warm water.
Slowly incorporate tablespoons of oil mixture into flour, then kneed until smooth and elastic (5-6 minutes with dough hook)
Turn into a lightly oiled bowl, cover and let rise ~1 hr until doubled.
Punch down once and turn onto a floured board.
Divide in half with a sharp knife and shape each piece into ~10"x6" loaves.
Dimple the surface with your fingers, and spread with roasted garlic.
Cover with damp paper towels and let rise 20 min.
Lightly flour pizza peel, and use to transfer loaves to baking stone, 1 at a time.
Bake 20 minutes, until puffy and golden brown.
Let cool in wire rack for 20 minutes.
Some optional additions:
sprinkle 1/4 cup finely grated parmesean over garlic mixture (as shown)
add 1/4 tsp dried & crumbled thyme to garlic mix
add 1/4 tsp dried & crumbled rosemary to garlic mix
add 1 tsp ground peppercorns to dough before kneading.
add 1/4 cup chopped fresh parsley to garlic mix