Boboli crust

-----ED BOSMAN MKPN54A-----
   2 1/2  cup           BREAD flour
   2      sm   Cloves   garlic -- thinly sliced
     1/2  teaspoon      Salt
   2      tablespoon    Rosemary*
     3/4  teaspoon      Active dry yeast
   3      tablespoon    Bertolli Light olive oil
   1      cup           Warm water

Preheat oven to 400 degrees.  Combine flour, salt, yeast and water in bowl.
Blend well, turn out onto floured surface. Knead well, about 15 minutes.
Place in lightly greased bowl, not buttered, cover with a damp cloth and
let rise for 1-1/2 hours (until doubled in bulk). Turn dough out, punch
down and knead for 5 minutes or so. Return to bowl and let rise until
doubled in bulk.  Punch down and turn out on lightly floured board. Roll
and press out to about 1/2 inch thickness. This recipe makes about 1-12
inchers-so you can judge whether to double or reduce the recipe. Rub
surface of baking (cookie) sheet with oil and transfer the dough round to
the sheet.  Make several indentations with the point of a knife in the
dough and insert garlic slices and rosemary into indentations.Rub olive oil
(pour) onto surface and gently smooth over the surface. Salt and pepper
surface LIGHTLY.  Bake 10-12 minutes or until just golden. Remove from oven
and TAKE OUT THE garlic SLIVERS! You can now top the crust, freeze it, eat
it the way it is, smille at it (YOU DID IT!) Remember, when you top it the
crust is alread 2/3 baked and will require only enough time so that the
cheeses, etc. are bubbly. Formatted for MM by Norma Wrenn npxr56b