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Super Garlicky Tear & Share Bread

This gorgeously garlicky tear and share bread has become a real hit on our woodfired courses. In the spirit of sharing, here’s the recipes but make sure everyone has a bit because, if not, the non eaters will be overcome with garlic – the clue’s in the title!

Super Garlicky Tear & Share

Makes: 9 rolls

  • 3g instant yeast
  • 5g caster sugar
  • 250ml room temperature water
  • 400g strong white flour, plus extra for dusting
  • 5g onion powder
  • 8g fine sea salt
  • 3 tbsp sunflower oil , plus extra for oiling
  • 4-5 cloves garlic, peeled and grated or minced
  • A good handful fresh parsley, finely chopped
  • 50g finely grated Parmesan cheese
  • 1 egg beaten, to glaze
  • 9” x 9” (23cm x 23cm) foil tray with a foil lid
  • Baking parchment
  1. Mix the yeast, salt, flour, water and 1 tbsp oil. Bring together to make a dough and knead for 5 to 10 minutes until smooth and springy.
  2. Put the dough back into the bowl, cover and leave in a warm place for 3-4 hours.
  3. Line the foil tray with parchment and sprinkle with flour or semolina if you have it.
  4. Divide the dough into 9 equal pieces and shape into round buns. Put them side by side in the tray, cover and let them prove again, this time in a warm place, until doubled in size. They will join together just like hot cross buns do.
  5. Meanwhile, prepare the oven. Floor at 250 to 300C, moderate flame in a compact oven or one with no insulation; just embers or cleared oven in a refractory oven.
  6. To make the basting oil, warm the oil and cook the crushed garlic for 5 minutes. Then take the oil off the heat, cool for a few minutes, then stir in the parsley and Parmesan.
  7. When the rolls look plump and ready to bake, brush them generously but gently with some beaten egg to glaze. Bake them (covered with a foil lid) for 15-20 minutes or until they form a golden crust. Take them out and baste them with the garlic oil.
  8. Ideally, serve at once to rave reviews.

Hope you enjoy the bread – do leet us know how you get on.

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