EASY GARLIC BREAD RECIPE RECIPES

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EASY ROSEMARY GARLIC FOCACCIA BREAD - INSPIRED TASTE



Easy Rosemary Garlic Focaccia Bread - Inspired Taste image

Our focaccia bread recipe is very simple to make – no fancy equipment is needed at all. The secret to the best focaccia is a great tasting olive oil. Since there is quite a bit used, the bread really takes on the flavor. You don’t need to spend lots of money, just use olive oil you love. For the herbs, we love a combination of thyme and rosemary, but you could use whatever herbs you love – fresh or dried. Or, omit the garlic and herbs all together and use plain olive oil instead. A note on pan size: In this recipe, we call for a 9-inch by 13-inch rimmed baking sheet. If you do not have this, you can use a 9-inch by 13-inch rimmed baking dish with taller sides.

Provided by Adam and Joanne Gallagher

Total Time 2 hours 0 minutes

Prep Time 1 hours 40 minutes

Cook Time 20 minutes

Yield Makes approximately 15 servings

Number Of Ingredients 10

1/2 cup (120 ml) extra-virgin olive oil
2 garlic cloves, finely minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1/4 teaspoon fresh ground black pepper
1 cup (235 ml) warm water
2 1/4 teaspoons active dry yeast (1 packet)
1/4 teaspoon honey or maple syrup
2 1/2 cups (315 grams) all-purpose flour
1/2 teaspoon fine sea salt

Steps:

  • In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
  • In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
  • Add 1 cup of flour and a 1/4 cup of infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
  • Stir in the remaining 1 ½ cups of flour and salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
  • Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
  • After 1 hour, heat the oven to 450 degrees Fahrenheit.
  • Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).
  • Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.
  • Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.

Nutrition Facts : Calories 143, ProteinContent 3 g, CarbohydrateContent 16 g, FiberContent 1 g, SugarContent 0 g, FatContent 8 g, SaturatedFatContent 2 g, CholesterolContent 0 mg

EASY FLATBREAD RECIPE | JAMIE OLIVER FLATBREAD RECIPES



Easy flatbread recipe | Jamie Oliver flatbread recipes image

Kneading the dough to make this flatbread recipe is a fun and much-loved task for little ones. Super-tasty, super-fun!

Total Time 35 minutes

Yield 12

Number Of Ingredients 7

350 g self-raising flour plus extra for dusting
1 teaspoon baking powder
350 g natural yoghurt
2 cloves of garlic
a bunch of fresh soft herbs, such as flat-leaf parsley, tarragon, basil, dill
40 g unsalted butter

Steps:

    1. Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
    2. Dust a clean work surface with flour, then tip out the dough.
    3. Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).
    4. Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
    5. If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher.
    6. Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.
    7. Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.
    8. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
    9. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
    10. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
    11. Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
    12. Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves.

Nutrition Facts : Calories 152 calories, FatContent 4.4 g fat, SaturatedFatContent 2.6 g saturated fat, ProteinContent 4.1 g protein, CarbohydrateContent 25.5 g carbohydrate, SugarContent 2.2 g sugar, SodiumContent 0.5 g salt, FiberContent 1.2 g fibre

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