In a stand mixer fitted with the dough hook, combine water, yeast and sugar together. Let set 5 minutes, it will start to foam.

Add in all purpose flour, bread flour, 1 tablespoon salt and 1/4 cup extra virgin olive oil. Turn on mixer and mix on medium speed until a shaggy mass starts to form.

Turn mixer to low and knead for 5 minutes.

Turn dough into an oiled bowl. Loosely cover and allow to rise until it doubles in size, about 40 minutes.

Pour 1/4 cup olive oil into a 10 x 15 inch jelly roll pan. Press and stretch dough into the full size of the pan.

Use your finger to poke holes into the dough.

Whisk together warm water and salt until salt dissolves. Pour brine over bread, loosely cover and let rise 30 more minutes.

Preheat oven to 450.

Sprinkle with minced rosemary and 1 teaspoon salt.

Bake in preheated oven 20 - 25 minutes or until top is browned.

While bread is cooking make garlic oil by heating oil in a skillet over medium heat. Add in garlic and cook just until fragrant, about 30 seconds.

Brush garlic oil over finished bread. Slice and serve.