Garlic dough balls with tomato dipping sauce
Garlic dough balls are a modern classic, and these are so simple to make. Served with a tomato dipping sauce made with Heinz basil passata, they’re very moreish! We make a simple dough, which is brushed before and after baking with plenty of irresistible garlic butter, and each dough ball is filled with stretchy mozzarella.
Ingredients
Metric
Imperial
Dough balls
- 2 tbsp of olive oil
- 300ml of warm water
- 7g of Doves Farm Quick Yeast
- 1 tbsp of caster sugar
- 500g of Doves Farm Organic Strong White Bread Flour
- 1 tsp salt
- 250g of low-moisture mozzarella, cut into cubes
Garlic butter
- 100g of butter
- 3 garlic cloves, crushed
- 1 handful of parsley leaves, finely chopped
Dipping sauce
- 500g of basil passata
- fresh basil, to garnish
- Carapelli Extra Virgin Olive Oil, to garnish
- olive oil, to garnish
Method
Mix the olive oil, warm water, yeast and caster sugar together in a jug and set aside to activate the yeast
- 2 tbsp of olive oil
- 300ml of warm water
- 7g of Doves Farm Quick Yeast
- 1 tbsp of caster sugar
Combine the flour and salt in a bowl then add the activated yeast mixture and mix to combine
- 500g of Doves Farm Organic Strong White Bread Flour
- 1 tsp salt
Knead on a lightly floured surface until smooth and elastic then set aside to rest in a lightly oiled bowl for 1 hour or until doubled in size
Divide into 18 pieces
Shape into a ball, then place a cube of mozzarella into each and pinch to seal
- 250g of low-moisture mozzarella, cut into cubes
Leave to proof in skillet, leaving a small gap between each to allow for expansion. Cover with oiled cling film and proof for 30 minutes
Preheat the oven to 200°C fan
Melt the butter, add the crushed garlic and parsley and brush ⅔ of the garlic butter over the dough balls
- 100g of butter
- 3 garlic cloves, crushed
- 1 handful of parsley leaves, finely chopped
Bake for 20 minutes, then brush with the remaining butter
Decant the dip into a bowl and top with fresh basil leaves and a swirl of extra virgin olive oil
- 500g of basil passata
- fresh basil, to garnish
- Carapelli Extra Virgin Olive Oil, to garnish
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