Spicy garlic bread is easy to bake at home. You can make a rustic loaf, traditional loaf, loaf, or flatbread. Garlic pairs well with herbs, onions, olives, nuts, and other additives. Experiment - homemade garlic bread will surely be delicious.
Try focaccia, a round Italian bread. It is served with soup, snacks or grilled meat. Focaccia is also tasty as a base for sandwiches, cold or hot. Sift 3 cups of wheat flour into a deep bowl and mix with 1 teaspoon of sea salt. Dissolve 2 teaspoons of fresh or 15 g of dry yeast in half a glass of warm water. Make a well in the flour and pour the yeast mixture into it. Add 1 tbsp. a spoonful of olive oil. Knead the dough by adding warm boiled water in portions (about 1 cup will be needed).
Place the dough on a floured board. Knead it for 10-15 minutes, until it is firm and elastic. Place the dough in a bowl greased with olive oil, cover with a towel and place in a warm place. When the dough has doubled in volume, put it back on the board, knead a little more and roll it into a rectangle. Place the layer on a greased baking sheet. Use your fingers to stretch a rectangle of dough. Leave the focaccia to proof for 30-40 minutes.
Chop 2-3 garlic cloves and a couple of fresh rosemary sprigs and stir in a little olive oil. Use your fingers to poke holes in the surface of the dough, brush with a mixture of garlic, oil and rosemary and sprinkle with coarse sea salt. Preheat oven to 200C and bake the focaccia until golden brown. Serve hot, cut into chunks.
Fresh rosemary can be substituted for dried rosemary. A dry mixture of herbs is also suitable.
Gray bread baked from a mixture of premium and first grade flour is distinguished by an interesting taste. It turns out to be soft, but not too loose, with a smooth crispy crust. Be sure to sift the flour to remove the bran. Add sauteed garlic, onion and olives to the dough. Spicy bread can be served with cold cuts or eaten with cheese and sausages.
Chop 2 medium onions and 4 cloves of garlic and fry until golden brown in a little vegetable oil. Dissolve 25 g of fresh yeast in 900 ml of warm water. Stir the mixture and let it sit for 15 minutes until it bubbles. Pour yeast into a large bowl, add 2 teaspoons of sugar, 4 teaspoons of salt, 2 tbsp. tablespoons of odorless vegetable oil. In a separate container, mix together 450 g of wheat flour of the highest and 1st grade. Pour it into the yeast mixture in portions and knead the dough until smooth. Add two handfuls of pitted olives, sautéed onions, and garlic.
The surface of the bread can be sprinkled with caraway seeds, sesame seeds or crushed nuts
Place the dough in a bowl, cover with cling film and leave in a warm place for 1 hour. When it has doubled in size, knead it for a few more minutes and then divide the dough into 3 pieces. Roll them into koloboks and arrange them in oiled rectangular shapes. Leave the molds warm for 1 hour. Then brush the surface of the dough with an egg, beaten with a couple of tablespoons. tablespoons of milk and place the molds in an oven preheated to 220 ° C. Bake the bread for 35-45 minutes. Remove the loaves from the molds, refrigerate on a wire rack, cut into slices and serve.
