Ingredients

3 cups all-purpose flour

1 packet (2 ¼ teaspoons) active dry yeast

1 teaspoon sugar

1 teaspoon salt

1 cup warm water (about 110°F)

¼ cup olive oil

4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)

½ teaspoon black pepper

Extra olive oil for brushing

Fresh rosemary sprigs for garnish (optional)

Instructions

Step 1: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

Step 2: In a large mixing bowl, combine flour and salt. Make a well in the center.

Step 3: Pour the yeast mixture and olive oil into the well. Mix until a dough begins to form.

Step 4: Transfer the dough onto a floured surface. Knead for about 5-7 minutes until the dough is elastic and smooth.

Step 5: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.

Step 6: In a small bowl, mix minced garlic, chopped rosemary, black pepper, and a tablespoon of olive oil.

Step 7: After the dough has risen, punch it down and divide it into small pieces (about 1 inch each).

Step 8: Roll each piece in the garlic mixture, ensuring they are well-coated.

Step 9: Layer the coated dough pieces in a greased bundt pan or round cake pan, stacking them on top of each other.

Step 10: Cover the pan with a cloth and let the dough rise for another 30 minutes.

Step 11: During the second rise, preheat your oven to 350°F (175°C).

Step 12: Brush the top of the dough with olive oil before placing it in the oven. Bake for 30-35 minutes, or until golden brown.

Step 13: Remove from the oven and allow to cool slightly. Garnish with fresh rosemary sprigs if desired.

Tips & Variations

Use fresh rosemary for the best flavor, but dried rosemary works well if that’s what you have on hand.

For a cheesy twist, add shredded mozzarella or parmesan between the dough pieces before layering.

Make sure your water is warm, not hot, to activate the yeast without killing it.

Try adding a pinch of crushed red pepper flakes to the garlic mixture for a subtle spicy kick.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. You can mix it directly into the flour without proofing, but reduce the rise time slightly as instant yeast works faster.

How do I know when the dough has properly risen?

The dough should roughly double in size and look puffy. You can test it by gently pressing your finger into the dough—if the indentation remains, it’s ready for the next step.