Pour 1/3 cup olive oil and minced garlic into small saucepan and simmer over low heat for 2-3 minutes. Turn off heat and let sit to cool. Add ice cube to quicken this process if needed.
In a medium bowl add yeast, sugar and 1/3 cup warm water, mix with rubber spatula until yeast is dissolved. Allow to sit several minutes or until bubbles appear.
In a mixing bowl add flour, salt and Italian seasoning and mix with dough hook. Begin to mix at lowest speed, add activated yeast mixture, as well as cooled olive oil and garlic mixture, and then slowly add additional water and continue mixing.
Dough should start to come together around the dough hook and begin to form a ball and pull away from the sides of the bowl. Dough should feel tacky, but not too wet that it sticks to fingers. If dough is too wet, add more flour, one (1) tablespoon at a time until desired consistency. Once dough comes together, increase speed to medium and let dough knead for 4-5 minutes or until a smooth ball is formed around dough hook.
Remove dough ball from bowl and drizzle bottom of the bowl with olive oil. Place dough back into the bowl and flip to coat all sides of dough with oil. Punch the top down with a closed fist and cover with plastic wrap or a towel. Leave bowl in a warm spot for 45 – 60 minutes and let the dough proof.
Once dough doubles in size remove from bowl and place on counter. Using a serrated knife, cut dough into six (6) even pieces, then cut each 1/6 piece into eight (8) pieces, you will have a total of 48 pieces. This does not have to be precise, just try to keep the size relatively uniform.
Generously coat the bottom of Bundt pan with olive oil and sprinkle with flakey salt and place halved tomatoes and rosemary sprigs at the bottom of the Bundt pan.
Begin to roll the dough pieces into balls and layer them evenly at the bottom of the Bundt pan. Continue to stack until you have formed and placed all the dough pieces.
Cover and allow dough to proof for a second time, about 30-45 minutes.
While dough is proofing, preheat oven to 425o F.
Serve immediately or keep covered until served. Enjoy with olive oil and balsamic vinegar as a dipping sauce.
Recipe Credit: Heather Schneider; Chef & Culinary Consultant
Joy Full Foods
Photo Credit: Ron Rouse
