- 250 ml lukewarm water
- 1 sachet yeast (7 gram)
- 2 tablespoons sugar
- 350 gram all-purpose flour
- 1 tablespoon olive oil + extra
- 4 large garlic cloves
- few sprigs of parsley
- few sprigs of rosemary
- few sprigs of thyme
- 100 gram grated cheese
- salt to taste
Kitchen equipment needed
- measuring cup
- standmixer or knead the dough by hand
- large bowl
- cling film
- spring form lined with parchment paper
Preparation — 20 minutes + waiting time
Make sure the water is lukewarm, if it’s too hot the yeast won’t become foamy and that way it won’t work. COMBINE yeast and sugar with the lukewarm water and wait until it’s foamy, that will take about 5 to 10 minutes.
COMBINE flour and a tablespoon of olive oil and while you’re kneading gradually ADD the yeast mixture. Keep on kneading until you’ve reached a dough ball. DRIZZLE a bit of olive oil in a large bowl and TRANSFER the dough ball into the bowl. COVER and let it rise for about an hour, or until doubled in size. Meanwhile LINE a spring form with parchment paper. PEEL and finely chop the garlic cloves.
Finishing the garlic and herb bread — 45 minutes
REMOVE the stalks of the herbs and finely chop the rosemary and parsley. COMBINE a large dash of olive oil with grated cheese, finely chopped garlic, parsley, thyme, rosemary and salt to taste in a large bowl. PRE-HEAT the oven to 200 degrees Celsius or 390 degrees Fahrenheit.
DIVIDE the dough ball into 8 equal pieces and coat each piece with the herb and oil mixture. Make sure they’re coated completely and place them in a round in the spring form. Let the dough rise again until the oven is pre-heated. BAKE the bread for about half an hour, or until it’s beautiful golden brown. Enjoy!