INGREDIENTS:
1 head garlic
2 cups Verbena Herbs De Provence extra virgin olive oil used throughout the recipe
1-1/2 cups warm water 110-120F
.25 ounces dry active yeast (1 1/2 tsp)
1 Tablespoon Honey
3-1/2 cups flour all-purpose or bread
2 Tablespoons Herbs de Provence
2 teaspoons sea salt
DIRECTIONS:
Preheat the oven to 400F. Cut the top 1/2 inch of the garlic head off, exposing the cloves inside. Remove any excess garlic skin while still keeping the bulbs intact. Drizzle 2 Tablespoons olive oil over the garlic and rub in. Wrap in tinfoil with cut side up. Roast in the tinfoil for 50 minutes. Remove from oven and cool until able to handle by hand. Squeeze the garlic cloves out of the skin from the bottom of the bulb onto a plate and mash with a fork. Set aside.
Proof the yeast by adding the warm water and yeast to the bowl of the stand mixer. Add 1 Tablespoon of honey to feed. Allow 5 minutes to activate.
Add flour, dried herbs, mashed garlic, 1/4 cup of extra virgin olive oil, and sea salt to the mixing bowl with the yeast. Use the dough hook to combine. Mix for about 5 minutes until the dough has come together and is still sticky.
Drizzle another 1/4 of oil over the dough within the bowl and toss, coating on all sides. Cover with plastic wrap and allow to proof until doubled in size, about an hour.
Once doubled, punch down and refrigerate for 8 hours to overnight.
Remove from the refrigerator and shape into your baking dish or skillet after drizzling oil into the bottom. Preheat the oven to 400F. Allow to rise a second time. Use well-oiled fingers to create dimples on the top. Add any extra herbs, sea salt, and a drizzle of olive oil to the top. Bake for 25-30 minutes until golden brown. Serve immediately.