Prepare the Rosemary garlic Infused Oil

Take some luke warm water in a glass. Mix sugar and yeast to the warm water and then, cover the glass. In 5 minutes, the yeast should activate, and you should see a thick layer form on top. If you don’t see that, the yeast didn’t active. Discard and try again.

In a mixing bowl, add the flour and salt and give it a mix. Pour the yeast water and give a mix. You don't have to knead but make sure there are no dry flour left. Cover the bowl and leave aside for 1 hour.

After an hour, the dough would have turned softer. Using the technique of folding the dough, fold the dough a few times. This will create lovely crumbs to the bread and the technique helps to develop the gluten without kneading it. You can watch my NO KNEAD BREAD VIDEO to understand this step better.

Cover the dough and leave it aside for 2 hours.

After 2 hours, take a cookie sheet or a baking pan and pour some of the infused olive oil. Then drop the dough and give a few fold once again. Cover and leave aside for an hour.

After an hour or two the dough would have flattened and spread. Preheat the oven to 400 F

Pour rest of the oil and rub some oil in your hand and poke all around the dough. Layer the sliced garlic, sliced tomatoes and few rosemary.

Bake for 25 minutes or until the top looks golden brown.

Let it cool down a bit and slice the bread.

Enjoy it fresh!