This tear and share bread by Lisa Allen is worth the little extra time to prepare the garlic, with the slow roasted garlic paste baked into the dough itself - as well as brushed over the top - lifting the loaf with its sophisticated, heady fragrance. Delicious cut into slices or simply torn into chunks, this garlic bread recipe makes the perfect side for barbecues and picnics.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Preheat the oven to 160°C/gas mark 4
Coat the garlic bulbs in a generous drizzle of oil and wrap them tightly in tinfoil. Put the tinfoil parcel on a baking tray and bake in the oven for 40 minutes, until the garlic has completely softened. Remove from the oven and leave to cool a little, before opening the bulbs and removing each individual garlic clove from its skin. Pass the roasted garlic cloves through a fine sieve to form a paste
For the bread dough, sieve the bread flour and salt into the bowl of a stand mixer along with 30g of the roasted garlic paste. Dissolve the fresh yeast in 325ml of warm water and, with the dough hook attachment of the mixer, gradually combine the dissolved yeast with the dry ingredients. Continue to mix for 5 minutes, until a smooth dough is formed
Use a cloth to cover the dough and leave to prove in a warm place. After 15-20 minutes remove the proved dough from the bowl and transfer to a rectangular baking dish. Cover this tray with the cloth and return to the warm place to prove for a further 15 minutes
Preheat the oven to 200°C/gas mark 6
Transfer the bread to the oven and bake for 12 minutes or until golden brown. While the bread is cooling slightly, mix together the dried thyme with the olive oil and 10g of roasted garlic paste. Brush over the top of the bread and serve
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.