'Rustic' Bread

I originally found this after my kids begged me for a homemade version of the Rustic bread from Wine & Provisions in Beaufort. That bread is one of their favorite things about visiting Goppie and Granduddie. I use a bread maker; just be sure to stop it before it actually starts baking it.

1 cup water

3 tablespoons olive oil

1 1/2 teaspoon salt

3 cups flour (I use all-purpose)

2 teaspoons yeast (or one package)

2 or 3 minced garlic cloves

1 1/2 teaspoon dried rosemary

1 1/2 coarse sea salt

3 tablespoons olive oil

corn meal (optional)

parmesan (optional)

Put the first five ingredients in a bread pan of the bread maker, set it for white bread, dough stage, and press start. If you don't have a bread machine, mix the first five ingredients and knead thoroughly. Leave some place warm to rise for an hour.

Preheat the over to 400° F. LIghtly sprinkle corn meal on a baking sheet. (I avoid this step, because I use a baking stone and it's non-stick). Using a mortar and pestle, mash the rosemary, garlic, and salt into a rough paste.

Remove the dough from the machine and punch down. Let the dough rest about 5 minutes. On a lightly floured surface, pat the dough into a round about 1/2 inch thick. Spread the garlic, rosemary, and salt paste over the top. With your fingertips, poke shallow holes all over the top of the round. Pour the remaining olive oil over the top, letting it pool in the holes. If you like parmesan on it, sprinkle it over the top at this point. I don't include it.

Bake bread until lightly browned, about 20 minutes. Serve with olive oil for dipping.

Laura