Smoked garlic & rosemary bread

Garlic garlic garlic. I could eat garlic with absolutely anything, yes even ice cream. I’m obsessed with the stuff! Don’t worry, I won’t subject you to garlic ice cream just yet, instead try this tasty smoked garlic and rosemary bread. It’s very moreish and works exceptionally well with cheese, you must give it a go. This recipe does require an overnight rise in the fridge so just plan ahead if you are going to make it – I’ve also offered some alternatives to smoked garlic in the hints and tips section.

Serves: 1 loaf

Difficulty: Easy

Time: 3 hours (plus overnight)

Ingredients

  • 2 bulbs smoked garlic
  • 3 sprigs of rosemary
  • 12g dried yeast
  • 1 tsp caster sugar
  • 400g white bread flour
  • 275ml warm water
  • 2 tsps olive oil
  • Sea salt

 

Smoked garlic & rosemary bread

Garlic garlic garlic. I could eat garlic with absolutely anything, yes even ice cream. I’m obsessed with the stuff! Don’t worry, I won’t subject you to garlic ice cream just yet, instead try this tasty smoked garlic and rosemary bread. It’s very moreish and works exceptionally well with cheese, you must give it a go. This recipe does require an overnight rise in the fridge so just plan ahead if you are going to make it – I’ve also offered some alternatives to smoked garlic in the hints and tips section.

Method

  1. The first step is to roast your garlic. Cut the tops off the garlic bulb and discard. Place the bulbs on a piece of tin foil and drizzle with olive oil. Sprinkle with some sea salt, wrap them up tightly in the foil and then place in a preheated oven set at 170°C (fan) for 40 -50 mins, or until soft and golden brown. Leave to cool.
  2. Next activate the yeast. Dissolve the sugar in 275ml of luke warm water. Sprinkle over the yeast and then leave for 15 mins somewhere warm. You will know when it’s activated as the surface will be frothy. Give the mix a gentle whisk with a fork and now it is ready to use.
  3. While the yeast is activating you can prepare the other ingredients. Finely chop the leaves from 3 sprigs or rosemary and remove the cooled garlic cloves from the roasted bulbs. I tend to leave the cloves whole as then you get nice pockets of sweet garlic when you bite in to the bread.
  4. You are now ready to start the kneading process. If you have a freestanding mixer with a dough hook put the flour, salt and yeast into the bowl and set the speed to medium. It should take 6 minutes to get to the consistency you want which is a fairly wet dough. If you don’t have a mixer you can of course do this by hand but it will just take a bit longer to knead.
  5. Next add the garlic and rosemary and mix again for a further 1 minute until everything is incorporated. Do not worry about how wet the mix is, the overnight rise will rectify this.
  6. Once mixed cover the bowl loosely with cling film or a damp tea towel and leave somewhere warm to rise for 1.5 hours.
  7. The dough should double in size after this time. Next pop the dough in your fridge overnight, this will intensify the flavour of the garlic and will stabilise the dough. It will also dry it out a little making it easier to mould into the shape of a loaf the following day.
  8. When you are ready to bake remove the dough from the fridge and leave to come to room temperature (approx. 1 hour). In the meantime pre-heat the oven to 190℃ (fan) and oil a flat baking tray before sprinkling it with flour, this will prevent your loaf from sticking.
  9. Turn the dough out on to the tray and form into a rudimentary circle. Cut a cross into the top of your loaf to allow the steam to escape and sprinkle with some flour.
  10. Cook on the middle shelf for 35 mins. You will know if it’s ready as the base of the loaf will sound hollow when you tap it with your finger – if it still has a dull thud your bread probably needs a bit longer in the oven so pop it in for a further 5 – 10 mins. Turn out and leave to cool on a wire rack.
  11. Best served warm but will keep well for 2 – 3 days in an air tight container.
  12. Serve with lashings of butter and top with cheese and chutney! It also goes really well with the anchoiade recipe.

Garlic and rosemary on a board