Wednesday, 30 September 2009

Serious Garlic Breath

Worried about these guys?
I have the ultimate defence. It involves four bulbs of garlic.. and serves four. That's right, one whole bulb of garlic each. I hereby guarantee that after consuming these breads you will be free from being pestered and tormented by the undead for at least 24 hours.

These breads are totally delicious and over the top garlicky. Perfect for dinner for two, providing you both love garlic!

Garlic and Parsley Hearthbreads
Nigella Lawson, How to be a Domestic Goddess

These are something between garlic nan and herby focaccia: dimpled, doughy and headily pungent.

500g strong white flour (I used 1/3 whole wheat and 2/3 all purpose)
7g (1 sachet) instant yeast or 15g fresh yeast
1 tablespoon salt
300-400 ml warm water
5 tablespoons olive oil, plus more for greasing and pouring over the garlic
3 large or 4 small heads of garlic
Extra virgin olive oil for drizzling
Bunch flat leaf parsley


Preheat the oven to 190°C.

Combine the flour, yeast and salt in a bowl. Pour 300ml warm water into a measuring jug and stir in the olive oil. Mix the liquid with the dry ingredients to make a soft but firm dough, adding more liquid as needed, and knead by hand or keep in the bowl and use a mixer fitted with the dough hook and knead until smooth, supple, and full of elastic life. Form into a ball, wash out and dry up the bowl, oil it and turn the dough in it so it's lightly oiled all over. Cover the bowl and leave to rise for an hour or so until doubled in size.

While the bread is rising, trim the top off the heads of garlic, making sure they remain whole, sit them in some torn off squares of foil, dribble over some oil and wrap them loosely but with the foil tightly sealed at the edges. Cook the garlic packages for 45 minutes. Remove from the oven, unwrap and let cool until you can handle them. Turn up the oven to 200c/gas mark 6. Put a good handful of parsley leaves into the bowl of the food processor and chop. Squeeze the soft garlic cloves out of their skins and into the bowl and process again. Pour some extra virgin olive oil to make a runny paste down the funnel.

When the dough's risen, punch it down and leave to rest for 10 minutes. Divide the dough in 2, (I made four smaller ones and fit them onto one large baking sheet) and get out 2 sheets of baking parchment. Sit a ball of dough on each, and roll out to form a curved rectangle or a bulky oval. Then, using your hands, press out a little more. Transfer the breads on their papers to the baking sheets, cover with tea towels and leave to prove for about 25 minutes. Poke your fingers all over the tops of the breads to dimple them, and pour the parsley-garlic mixture all over the flat breads. Put the baking sheets into the oven and bake for 20 minutes or until the breads are cooked - becoming golden in parts. Drizzle over a generous amount of good extra virgin olive oil. Sprinkle over some coarse sea salt.

Printed recipe found on Cookbook Addict and adapted slightly.

Garlic and Parsley Hearthbreads for I Heart Cooking Clubs *Baker's Delight*