Garlic bread is a great addition to a thousand dishes. The French will serve a garlic baguette for soup and meat, the Italians will add garlic bruschetta and pasta and antipasti, the Greeks will bake garlic bread with oily olives and eat it with taramaslata, a real Ukrainian borscht is unthinkable without sleek, fragrant garlic donuts - and there are still plenty of dishes just one juicy garlic touch! There would be bread, and what a bite to eat for them!
It is necessary
-
- Garlic bread with olives
- 4 cups wheat flour
- ½ glass of warm water (45 ° C);
- 1 tablespoon white sugar
- 1 tablespoon dry yeast;
- 1 tablespoon of non-iodized salt
- 3/4 cup warm water (45 ° C);
- 3 tablespoons olive oil
- 5 cloves of garlic
- grind;
- 1/2 cup chopped Kalamata olives
- 1 tablespoon cornmeal.
- French baguette with garlic
- 1 baguette;
- 3 cloves of peeled garlic;
- 100 g unsalted butter;
- 3 tablespoons finely chopped parsley.
- Bruschetta with garlic
- 1 ciabatta (Italian bread);
- 3 cloves of peeled garlic;
- 100 g extra virgin olive oil.
- Bruschetta with garlic
- 1 ciabatta (Italian bread);
- 3 cloves of peeled garlic;
- 100 g extra virgin olive oil.
Instructions
Step 1
Garlic bread with olives
Turn on the oven and heat it to 40 ° C.
Step 2
Prepare a small ceramic bowl. Dissolve sugar in ½ cup of warm water, add yeast, place the bowl in a heated oven for 5 to 10 minutes.
Step 3
Place flour in a food processor bowl, add salt and pulsate for 1 to 2 minutes.
Step 4
Remove the bowl with the activated yeast from the oven and pour it over the flour without turning off the ripple mode. Add another ¾ cup of warm water and olive oil immediately. Stir for about 1 minute more.
Step 5
Try the dough. If it's too wet, add a little flour, if it's too dry add a little more warm water.
Step 6
Remove the bowl of dough from the food processor, cover with plastic wrap and store in a warm place for 30 minutes.
Step 7
Combine the chopped olives and garlic in a separate bowl.
Step 8
Sprinkle flour on a cutting board or kitchen countertop, lay out the risen dough.
Step 9
Make a well in the dough and add the olives and garlic. Knead the dough, being careful to leave most of the filling in the middle of the loaf you are forming.
Step 10
Heat the oven to 65 ° C and turn it off.
Step 11
Line a baking sheet with baking paper, sprinkle with cornmeal, and add a shaped loaf. Sprinkle cornmeal over the dough as well.
Step 12
Place the baking sheet in the cooling oven for 30 minutes or more.
Step 13
Take the piece out of the oven, bring the temperature in it to 175 ° C and return the dough back. Bake for about 30 more minutes, until a crisp, golden crust forms on the bread.
Step 14
Remove the bread from the oven and let cool on a wire rack.
Step 15
French baguette with garlic
Take a bowl, cut the butter into small cubes and let it soften a little.
Step 16
Cut the peeled garlic cloves into small pieces with a knife.
Step 17
Add garlic and parsley to the butter, mix.
Step 18
Take a baguette and cut it into slices 4 centimeters wide, without cutting through the loaf.
Step 19
Place the garlic oil between the slices in a baguette.
Step 20
Preheat oven to 200C.
21
Wrap the baguette in foil and place in the oven for 10-15 minutes.
22
Fry the garlic cloves in a skillet before adding it to the butter if you want your baguette to taste richer, sweeter with caramel tones.
23
Add tarragon, parmesan, or chili flakes to the garlic oil for a more complex flavor.
24
Bruschetta with garlic
Cut the ciabatta into slices and fry on a grill or cast iron skillet without oil until crisp.
25
Rub the fried slices with the garlic cloves and drizzle with olive oil.
