Description
A great side to soup or as an alternative to garlic bread on pizza night.
Ingredients
Scale
Dough
- 220g lukewarm water
- 2 teas yeast
- 5g garlic infused olive oil
- 380g bakers flour
- 1/2 tablespoon mixed dried herbs of choice, optional
- 1 teas salt
Topping
- A drizzle of garlic infused olive oil
- 150–200g cheese of choice – mozzarella or cheddar, cubed (use more or less to taste)
- 4 garlic cloves, peeled
Instructions
- Place garlic and cheese into bowl.
- Blitz on speed 8 for 5-8 seconds until cheese is finely grated.
- Set aside. There is no need to wash the bowl out.
- Place dough ingredients into bowl in order shown.
- Blitz on speed 7 for 10 seconds.
- Knead for 6 mins.
- Remove dough and place into a lightly oiled bowl. Cover with cling film and place into a warm spot. I use the front seat of my car. Leave it to double in size.
- Preheat oven to 180 degrees once dough has risen.
- Once dough has doubled, roll out onto a large lined baking tray. I just use my hands and keep it quite rustic. I do a rectangle to ensure its nice and big and use up the whole baking tray.
- Leave to rise again slightly for 15 mins.
- Top with a drizzle of the garlic olive oil and top with cheese mixture.
- Bake until cheese has melted and is slightly golden.
- Cut into pieces.
- Prep Time: 125
- Cook Time: 20