Ep. 4 | Garlic Bread Symphony

Garlic Bread Symphony

Roasted Garlic and Herb Butter Bread

Bread Ingredients:

• 500g bread flour
• 10g salt
• 7g dry yeast
• 320ml lukewarm water
• 30g olive oil

Roasted Garlic and Herb Butter:

• 2 whole garlic bulbs
• 150g unsalted butter, softened
• 1 tbsp honey
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh cilantro
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint
• Salt and freshly ground black pepper, to taste

Topping:

• 100g crumbled feta cheese
• 50g chopped Kalamata olives
• 25g pine nuts, toasted
• Edible flowers for garnish (e.g., violas, calendulas, or nasturtiums)

Instructions:

1. In a large mixing bowl, combine bread flour, salt, and dry yeast. Gradually add the lukewarm water and olive oil while mixing. Knead the dough for about 10 minutes, or until smooth and elastic.
2. Form the dough into a ball, cover the bowl with a damp cloth, and let it rise for 1.5 hours or until doubled in size.
3. Meanwhile, preheat your oven to 400°F (200°C). Slice off the top of the garlic bulbs, exposing the individual cloves. Place each bulb on a piece of aluminum foil, drizzle with olive oil, and wrap tightly. Roast the garlic for 35-40 minutes, or until soft and golden. Allow the garlic to cool before squeezing the roasted cloves from their skins.
4. In a small bowl, combine the roasted garlic cloves, softened butter, honey, basil, cilantro, dill, parsley, mint, salt, and freshly ground black pepper. Mix until smooth and well-combined.
5. Once the dough has risen, punch it down and divide it into two equal portions. Shape each portion into a flat loaf, about 1.5 inches thick. Using a sharp knife, make diagonal cuts into the surface of each loaf, about ¾ of the way through the dough.
6. Spread the garlic and herb butter evenly into the cuts in the dough. Place the loaves on a parchment-lined baking sheet and let them rest for 15 minutes.
7. Bake the loaves for 20-25 minutes, or until golden brown and crusty.
8. Remove the garlic bread from the oven and immediately sprinkle the crumbled feta cheese, chopped Kalamata olives, and toasted pine nuts over the top. Allow the cheese to melt slightly before garnishing with edible flowers for a touch of color and a subtle floral note.