Instructions: Heat water on stove until just almost too hot to touch. Mix flour, salt and yeast together. Make a well in center and add water. Mix until you have a dough.

Turn out on lightly floured board and knead for 10 - 15 minutes. Add a little flour if too sticky. Coat sides of bowl with olive oil, coat dough, place in bowl and cover with a warm, moist towel. Place in warm place and allow dough to double in bulk (1 to 2 hours). Punch down and allow to double again. Meanwhile, peel garlic and slice lengthwise into slivers. (Cut the clove in 1/2 lengthwise, first and then place cut side down and cut into 3 or 4 slivers). Heat oven to 425 degrees F. Get out your pizza pan. Place dough on floured board and roll out with pin to fit your pan. Roll onto pin and place on pan. Now, slather well all over with good olive oil. Poke the garlic slivers all over the bread so they are sticking up. Poke little fingers-full of rosemary into dough vertically. Also, salt and lightly pepper with fresh-ground black pepper or cayenne. Bake for approximately 15 minutes or until golden. Keep in middle of oven to prevent garlic from burning. Slice into small wedges. Serve as appetizer or with spaghetti, lasagna, etc.

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