World Best EVOO Garlic Bread
This World Best EVOO Garlic Bread has the perfect aroma and table presentation. Experience professionally chosen flavour profiles that extend the taste and health properties to the max. The exterior is radiating with a golden brown appearance with a soft and fluffy center full of the best garlic flavour. This recipe works beautifully with our Rosemary EVOO, Sundried Tomato, Parmesan & Garlic EVOO, and Honey Garlic Balsamic!
- 1 ½ tsp active dry yeast
- 1 cup warm water, 110-115F
- 2 tsp white sugar
- 2 tsp fine salt
- 3 TB Sundried Tomato, Parmesan & Garlic EVOO
- 2 ½ cups bread flour
- 1 TB dried rosemary (optional due to powerful flavour infusion)
- ¼ tsp freshly ground black pepper
- ½ tsp dried oregano
- 1 head of roasted garlic (optional due to powerful flavour infusion)
- Rosemary EVOO for brushing on top and serving
- coarse sea salt for sprinkling on top
- clean water in spray bottle
Optional for Serving
- More EVOO
- Honey Garlic Balsamic
In large bowl, Sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. Let sit for about 10 minutes or until it foams. Add in Sundried Tomato, Parmesan & Garlic EVOO. Add flour and knead (by hand or stand mixer/hook) for about 10 minutes.
Add rosemary, black pepper, and oregano. Knead another 5 minutes. Finally, gently knead in roasted garlic by hand, about 1 minute. Dough should come together well at this point; slightly sticky is fine, but still should be manageable.
Place dough ball in well oiled bowl, turning dough a few times so that dough surfaces are protected by oil. Tightly cover bowl with cling wrap. Place in a warm, draft-free area to rise until dough is doubled, approx. 1 hour, depending on room temp (if your room is cooler, it could take 2 hours.)
After dough is doubled, gently punch it down and shape into a rounded loaf. Using sharp knife, make a crisscross design on top. Place rounded loaf on greased baking sheet. Cover up loaf with large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approximately 1 hour.
After dough has doubled again, very gently brush with Rosemary EVOO, sprinkle with coarse sea salt and a bit more rosemary. Try not to deflate loaf at all.
Bake at 375F for 25-30 minutes, spraying loaf with water once during the middle of baking. Bump oven up to 425F and spray loaf with water again. Watch carefully – bake just until top is a nice golden brown, taking care not to over bake.
Let bread rest 5 minutes before cutting into it. Serve bread fresh and warm, with more EVOO, freshly ground black pepper, and Honey Garlic Balsamic!