Rosemary Garlic Olive Oil Bread with Homemade Red Sauce

Start by proofing the yeast. Stir yeast into heated water. Cover and let it sit for about 10 minutes, as bubbles form and indicate active yeast. If you know for a fact that your yeast is active, this step isn’t necessary. You’ll still need the warm water though.

Pour warm water and yeast into a large mixing bowl and add 1 cup of all-purpose flour. Stir, then add another cup, and repeat until both types of flour are incorporated. Add salt, minced garlic, chopped rosemary, and drizzle in ¼ cup of the olive oil. Continue mixing until dough is smooth. If you have a stand-mixer, use this with the paddle attachment on medium speed until the majority of the dough easily pulls away from the sides of the bowl. Some of the dough will stick at the bottom, but that’s only because of gravity and the high moisture content of the dough.

Transfer the dough to a lightly greased large non-reactive bowl. Cover tightly with plastic wrap and let sit for one hour at room temperature (between 70-85ºF is ideal). Transfer the bowl to the refrigerator for 48 hours. This process slows the yeast fermentation and allows the garlic and rosemary to infuse into the dough for a longer period of time, resulting in a deeper, richer flavor.

After 48 hours, remove the dough from the fridge and let it come to room temperature to make it easier to work with. Drizzle remaining ¼ cup of olive oil over a large rimmed baking sheet. Transfer the dough to the baking sheet and gently press it out to the edges and corners of the baking sheet. It will naturally spring back just a little bit, but if it springs back to where it started, give it a few more minutes to rest and come to a warmer temperature, then try again.

Cover the baking sheet with plastic wrap and let it rise again at room temperature (70-85ºF) for 30–45 minutes. Preheat oven to 400ºF in the meantime. After the second rise, bake at 400ºF for 25–27 minutes, or until golden brown on the top and sounds hollow when tapped in the enter. Cool completely before cutting—this will let the bottom continue to cook and crisp in the baking sheet.

Slice into 16-20 squares and serve immediately with homemade red sauce. Store leftovers in an airtight container at room temperature for up to 2 weeks (quality will decrease the longer it sits) or in the fridge for up to 2 months.

For the red sauce:
About 1 hour before you bake the bread, make the sauce. Heat olive oil in a large saucepan over medium heat. Toss 1 or 2 slices of garlic in the oil—if the garlic sizzles, the oil is hot enough for you to add the rest of the garlic and diced onion along with a pinch of salt. Reduce heat to medium-low and cook, stirring occasionally, until garlic and onion are translucent and soft.

Whisk in tomato paste. Stir in fire-roasted tomatoes and bring to a low boil, then reduce to a simmer and cook for about 45 minutes. Stay in or near the kitchen because you’ll need to stir the sauce every few minutes. Taste and season with salt and pepper to taste, and crushed red pepper flakes, if desired.

After 45 minutes, turn off heat and transfer sauce to a bowl if serving immediately, or an airtight container (preferably ceramic or glass or other heat-safe container) if serving later on.

Store leftover sauce in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 2 months.