Garlic Pizza Breads
Make these garlic pizza breads at home with this simple recipe.
Print Pin RateServings: 8
Ingredients
- 300 g Strong white bread flour
- 7 g Fast action yeast
- 1 tsp Salt
- 1 tsp Caster sugar
- 150 ml Warm water
- 1 tbsp Olive oil
- 150 g Softened butter
- 50 g Garlic cloves finely chopped
- ½ Bunch of fresh parsley finely chopped
- 50 g Gruyere
- 75 g Semolina
Instructions
- Preheat the oven to 220℃. Make sure to have two large oven trays in the oven so that they are hot for when the time comes to bake the breads.
- In a large mixing bowl add the strong white bread flour, fast action yeast, salt and caster sugar. Mix well.
- Pour in the tepid (warm) water and olive oil, then use a wooden spoon to mix it until a flaky dough starts to form.
- Bring it together with your hands, then tip the dough out onto a floured surface and knead it for about ten minutes.
- After 10 minutes the dough should be soft and not sticky.
- Place it into a bowl and cover it with cling film. Set it aside in a warm place for about an hour or until it has doubled in size.
- Once it has doubled in size, knead it again for a minute or so to knock all of the air out.
- Cut the dough into 8 equal sized portions then use your hands to form each portion into a smooth ball.
- Use semolina to roll each piece out to about 15 cm, the semolina will give it a nice crisp.
- Place the rolled out dough onto baking paper and set aside for 20 minutes.
- Meanwhile you can prepare the garlic butter. In a bowl add the softened butter, chopped garlic and chopped parsley. Mix well until it is well combined.
- Spread the garlic butter over the middle of each piece of dough leaving a 1 cm border around the edge.
- Grate gruyere over the top of each one.
- Place the breads onto the hot trays from the oven and bake for about 10 minutes until they are golden and crisp.
- Enjoy! You can reheat these later on by covering them in tin foil and placing into the oven for 4-5 minutes.
1 comments on “Garlic Pizza bread”
This is my go-to pizza base recipe. Lovely and crisp and chewy and so versatile. It works fantastically as a recipe for individual garlic pizza breads, of course, but now I like to divide the dough into 4 and make full-on pizzas with homemade sauce. This recipe is on my weekly rotation now….ok maybe more than once a week but who are you to judge me! Anyways full stars from me. Thank you!