In a saucepan, heat up ¼ cup of Olive Oil and Garlic - ever so slightly brown the garlic - set aside
In a standard mixer combine flour and 2 ½ cups of room temperature water - low speed and when combined, cover bowl with plastic. You can let it stand up to 90 mins.
Mix yeast, sugar and ½ cup of warm water with a fork and then let stand for 5 mins, allowing the yeast to foam.
Slowly pour the yeast mixture in with dough mixture then blend with dough hook then add kosher salt.
The dough will have more of a thick batter look to it.
In a large glass bowl (you can use any bow but glass is easier to work with. Swirling in 3 tbsp of Olive Oil and coat the sides of the bowl.
Add dough mixture, cover with plastic and let sit for 2 - 3 hours.
Coat sheet pan with olive oil, use your fingers, it works best and a great moisturizer!
Transfer dough to baking sheet folding into itself a few times, then cover with plastic wrap **it's important to grease the plastic wrap so the dough does not stick. Let it sit for 10 mins.
Remove plastic wrap and with olive oiled hands, gently poke the dough, gently moving it to fit the baking sheet. You don't want to tear it).
Cover with the oiled plastic wrap and chill for 8 hours (you can chill it up to 24 hours).
When you're ready to bake, let the pan with the dough sit for 50 mins (leave the plastic wrap on
Pre-heat over to 450°
Uncover the dough and drizzle the garlic oil we made earlier - you will require more olive oil but you'll have the light flavor of garlic - YUMMY!!
Press dough down with your fingertips (making dents, not holes)
Generously shake some sea salt over dough.
Bake for 25 - 35 mins
Let cool for about 12 mins then move bread (two spatulas work perfectly) to a rack and let cool slightly, slice and then ENJOY!!
This is from a family friend and as each person shares it, that have made this recipe their own and it is just so so yummy!!
One element that I do is puree the garlic in a mortar and pestle with kosher salt and then place that in olive oil, infusing it with that fresh garlic taste. The garlic-infused oil is what I use for the bottom of the pan - seriously so so good!!