Ingredients for Garlic And Parsley Hearthbreads
- White Bread Flour
- Fast Rise Yeast
- Flaky sea salt to taste
- Warm Water
- 2 tablespoons olive oil + 1/4 cup (60ml) extra-virgin olive oil + 2 teaspoons olive oil (for garlic)
- Heads Of Garlic
- Flat Leaf Parsley
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How to Make Garlic And Parsley Hearthbreads
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 4 cups all-purpose flour, 2 teaspoons active dry yeast, and 1 teaspoon salt.
- In a separate measuring cup, whisk together 1 1/3 cups (315ml) warm water and 2 tablespoons olive oil.
- Gradually add the wet ingredients to the dry ingredients, mixing until a soft but firm dough forms. Add more water if needed. Knead the dough for 8-10 minutes either by hand on a lightly floured surface or using a stand mixer with a dough hook, until smooth and elastic.
- Form the dough into a ball. Lightly oil a large bowl, place the dough inside, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough rises, prepare the roasted garlic: Trim the tops off 2 heads of garlic, leaving the cloves intact. Place each head in a small square of aluminum foil, drizzle with 1 teaspoon olive oil, and wrap loosely. Place foil packets on a baking sheet.
- Roast garlic for 45 minutes at 375°F (190°C). Garlic should be soft but not mushy. Remove from oven, let cool slightly, then unwrap and squeeze the softened cloves out of their skins.
- Increase oven temperature to 400°F (200°C).
- In a food processor, combine 1 cup (20g) packed fresh parsley leaves and the roasted garlic cloves. Pulse until finely chopped.
- With the food processor running, slowly add 1/4 cup (60ml) extra-virgin olive oil until a smooth paste forms. Set aside.
- Once the dough has risen, gently punch it down and let it rest for 10 minutes.
- Divide the dough in half. Line two baking sheets with parchment paper.
- Place each dough half on a sheet of parchment paper and roll out into a curved rectangle or oval shape, about 1/2 inch (1.25 cm) thick.
- Using your fingers, gently press dimples into the surface of each bread.
- Spread the parsley-garlic mixture evenly over the dimpled breads.
- Bake for 20-25 minutes, or until golden brown and the edges are puffed up.
- Remove from oven and drizzle generously with extra-virgin olive oil. Sprinkle with flaky sea salt.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
2g
Fat
12g
Carbs
30g
