Buttery Garlic Bread

Buttery Garlic Bread - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

If you like garlic bread, you will love this version

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If you like garlic bread, you will love this version

Can you resist butter garlic bread made from scratch?

If you like garlic bread, you will love this version.

Made in the Italian focaccia style, with a French flair using butter instead of oil. It’s green because of lots of fresh parsley. It’s made with two types of cheese, Mozzarella and Parmesan and tasted delicious. It’s the perfect party food that will disappear in seconds! You could also have it for great lunch with a healthy salad.

It’s quite simple to make, proving time can vary depending on your climate at the time. You can also do it all by hand if you don’t have machines, knead the dough until smooth and use a mortar and pestle to crush the garlic and herbs.

If you don’t have strong flour, all purpose (Plain) flour works well too, so don’t worry too much.

Ingredients

FOR THE DOUGH
3 cups - 450g strong (00) flour
1 cup - 150g fine semolina
1 cup - water hot (not boiling)
1 cup - milk from the fridge
7g sachet of dried yeast or 15g for fresh yeast
1 tsp. Honey
½ tbsp salt
1 drizzle extra virgin olive oil
FOR THE TOPPING
¼ hot cup water
¼ cup melted butter
Flaky salt
1 handful parsley leaves
6 garlic cloves
Mozzarella cheese (Grated)
Parmesan cheese (Grated)

Steps

Step 1
In a measuring jug, add one cup of cold milk and one cup of hot (not boiling) water. Mixed liquids should be warm not hot, try and stay under 100°F or 40°C or you will kill the yeast. Cooler water will still work but takes longer. Mix in the honey, (you can heat the honey in microwave to help thin it a little). Add the dry yeast, mix well with a spoon and set aside to activate. About 20 minutes later, you will see lots of bubbles when it’s ready.
Step 2
Add the yeast liquid mixture to an electric mixer bowl, add the flour, semolina and salt, use a dough hook attachment. Mix for 12 minutes on low speed or the knead setting. If you don’t have an electric mixer, then knead by hand. Remove bowl from mixer, cover the top with a lid or cling film and leave to rest in a warm spot for 60 to 90 minutes. It should double to triple in size.
Step 3
Oil a sheet pan or a flat oven baking dish with a generous drizzle of melted butter, and sprinkle lightly with fine salt. The pan I used is 15 x 10 inches or 26 x 38 cm.
Step 4
Preheat the oven to 200° C (400° F).
Step 5
Press the risen dough into the oiled sheet pan, flatten to fill the pan as much as you can. Then brush the whole surface with olive oil. Leave it to rise in a warm draft free place for 30-45 minutes. Ideally around 26°C 75°F.
Step 6
Make deep dents in the dough with all 10 fingers, (dot the bread) being careful not to make holes in the dough.
Step 7
For the garlic topping. In a blender, add melted butter, hot water, garlic and parsley. Blend 15 seconds then quickly drizzle it evenly over the top of the focaccia dough. Ensure each dot (hole) is filled with the liquid.
Step 8
Bake in the oven at 200° C (400° F) for 14 minutes.
Step 9
Remove from oven, add the mozzarella and Parmesan cheeses, (Add an amount to your liking) and return to oven another 6-8 minutes or until cheese is slightly browned. Check the bottom, should be crispy brown too.
Step 10
Remove from sheet pan immediately and place on a cooling rack so it stays crispy. Slice and have it warm, if you can resist waiting that long!

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