Ingredients

10oz Bread Flour

2 cloves Garlic (sliced)

1/2 teaspoon Salt

2 tablespoons Rosemary (sprigs)

1 teaspoon Active Dry Yeast

3 tablespoons light Olive Oil

250mls warm Water

Method

Preheat oven to 400 degrees.

Combine flour, salt, yeast and water in bowl and blend.

Turn onto a floured surface and knead well (for about 10-15 minutes).

Put in a lightly oiled bowl, cover with a damp cloth and leave to rise in a warm place for 1-2 hours.  The dough should double in size.

Turn the dough onto a lightly floured surface and punch out the air.

Return to bowl and leave to rise again for 1-2 hours

Again turn the dough onto a lightly floured surface and punch out the air.

Roll out to about 1/2 inch thickness.

Grease a baking sheet with oil and transfer the dough to the sheet.

Make several indentations in the dough with a pointed knife  and insert garlic slices and rosemary into indentations.

Sprinkle with olive oil and gently rub over the surface.  Now season with salt and pepper.

Cook for 10 minutes or until golden in colour.

Remove from the oven and take out the garlic.

The boboli  crust is now ready for your topping.

Cooks Comments and Tips

The boboli crust is suitable for freezing.

Remember the crust is part baked so after topping  it will only need a short time to cook when returned to the oven.