Ingredients
• 1 1/4 cups warm water
• 1 tablespoon caster sugar
• 7g sachet dried yeast
• 3 cups bread flour
• 1 tablespoon finely chopped fresh rosemary leaves
• 2 teaspoons sea salt
• 2 tablespoons olive oil
• Balsamic garlic
• 1/3 cup brown sugar
• 1/4 cup balsamic vinegar
• 1 bulb garlic, cloves separated, peeled (see note)
Method
1. Place water, sugar and yeast in a jug. Whisk until yeast has dissolved. Set aside in a warm place for 10 to 15 minutes or until frothy. Combine flour, rosemary and 1 teaspoon salt in a large bowl. Make a well in centre. Add yeast mixture and 1 tablespoon oil to well. Mix to form a sticky dough. Turn out onto a floured surface. Knead for 10 to 12 minutes or until smooth and elastic. Place in a lightly greased bowl. Cover with plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
2. Meanwhile, make balsamic garlic: Place sugar, vinegar and 1 cup cold water in a small saucepan over medium-high heat. Cook, stirring, for 2 to 3 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Add garlic. Cover. Simmer for 20 minutes or until garlic is almost tender. Remove lid. Simmer, uncovered, for 20 minutes or until garlic is tender and liquid has thickened. Transfer to a bowl. Set aside for 5 minutes to cool slightly.
3. Preheat oven to 220°C/200°C fan-forced. Lightly grease a large baking tray. Turn dough onto a lightly floured surface. Knead gently until smooth. Shape into a 23cm round. Place on prepared tray. Press fingertips into top of bread to create shallow holes. Cover with plastic wrap. Set aside in a warm place for 30 minutes or until doubled in size.
4. Remove garlic from vinegar mixture and press into dough holes. Brush dough with remaining oil. Drizzle with 2 teaspoons vinegar mixture. Sprinkle with remaining salt. Bake for 20 to 25 minutes or until golden and bread sounds hollow when tapped. Transfer to a wire rack to cool slightly. Serve warm with remaining vinegar mixture, if desired.
