Classic Garlic Bread & Garlic Knots
RECIPES
CLASSIC GARLIC BREAD
HERBED GARLIC BUTTER
▪230g/2 sticks butter, grated
▪25g/8-10 cloves garlic, minced/pressed
▪25g or 1/2c parsley, rough chopped
▪1 sprig rosemary, leaves only
▪5-6 sprigs thyme, leaves only
▪3g or 2tsp dried oregano
▪3g or 1 1/3tsp black pepper
▪Pinch red chile flakes
▪3g or .5tsp salt
▪75g or 1/3c extra virgin olive oil
▪Coarsely grated parmesan
Add ingredients except parmesan to a food processor and process until well broken down and combined.
Slice a french roll in half lengthwise and place cut side up on a sheet tray (FRENCH ROLL RECIPE HERE)
Spread a generous amount of the garlic butter on each piece. Sprinkle with ground parmesan.
Bake at 475F/245C for 10-15min until edges are crispy.
Cut and garnish with an additional sprinkle ofl parm and olive oil
PULL APART PARMESAN GARLIC KNOTS
FRIED GARLIC BUTTER
▪50g/3Tbsp butter
▪15g or 1 1/4Tbsp olive oil
▪25g/8-10 cloves garlic, minced
▪3-4 sprigs thyme leaves
▪1 sprig rosemary leaves
▪20g or 1/3c parsley, chopped
▪3g or 2tsp dried oregano
▪Pinch chile flakes
Add ingredients to small sauce pot and heat over medium high. Stir and cook for 60-90 seconds until butter is melted and garlic is fragrant. Allow to cool for a few minutes before combining with garlic knot dough.
GARLIC KNOT DOUGH
▪180g 3/4c warm water
▪10g or 2.5tsp instant yeast
▪15g or 1.25tsp olive oil
▪5g or 1.25tsp sugar
▪280g or 2.75c bread flour
▪9g 1 1/3tsp salt
Add ingredients to a mixer with dough hook attachment. Mix on high for about 6min. Dough should be well combined and clearing the bowl.
Cover dough and allow to sit at room temp for 60min.
Flip onto floured work surface and degas dough. Cut dough into 12 even pieces (no need to be exact).
Roll, shape, and knot as shown in video @5:30.
Place in a bowl and flour lightly to prevent sticking.
TO FINISH AND BAKE KNOTS
▪Coarsely grated parmesan
▪Garlic butter (whole cloves, crushed/cracked & cooked in butter over med-high for 60-90 seconds)
Add garlic butter to dough knots along with a handful of parm. Toss to combine.
Place in a single layer in an oiled/sprayed 8”x8” (20x20cm) metal pan. Sprinkle top with parm.
Cover and proof for 20-30min. Bake at 450F/230C for 12-15mins until golden.
Once out of the oven, brush top with with garlic butter.
