Boboli Crust Recipe

• 2 1/2 c. bread flour
• 2 sm clov garlic, thinly sliced
• 1/2 tsp salt
• 2 Tbsp. rosemary*
• 3/4 tsp active dry yeast
• 3 Tbsp. bertolli light extra virgin olive oil
• 1 c. hot water

1. Preheat oven to 400F.
2. Combine flour, salt, yeast and water in bowl.
3. Blend well, turn out onto floured surface.
4. Knead well, about 15 min.
5. Place in lightly greased bowl, not buttered, cover with a damp cloth and let rise for 1-1/2 hrs (till doubled in bulk).
6. Turn dough out, punch down and knead for 5 min or possibly so.
7. Return to bowl and let rise till doubled in bulk.
8. Punch down and turn out on lightly floured board.
9. Roll and press out to about 1/2 inch thickness.
10. This recipe makes about1-12 inchers-so you can judge whether to double or possibly reduce the recipe.
11. Rub surface of baking (cookie) sheet with oil and transfer the dough round to the sheet.
12. Make several indentations with the point of a knife in the dough and insert garlic slices and rosemary into indentations.Rub extra virgin olive oil (pour) onto surface and gently smooth over the surface.
13. Salt and pepper surface LIGHTLY.
14. Bake 10-12 min or possibly till just golden brown.
15. Remove from oven and TAKE OUT THE GARLIC SLIVERS!
16. You can now top the crust, freeze it, eat it the way it is, smille at it (YOU DID IT!)
17. Remember, when you top it the crust is alread 2/3 baked and will require only sufficient time so which the che eses, etc.
18. are bubbly.

bread flour, garlic, salt, rosemary, active dry yeast, bertolli light extra virgin olive oil, water

Taken from cookeatshare.com/recipes/boboli-crust-88585 (may not work)