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Homemade Garlic Bread Recipe

Homemade Garlic BreadThis homemade garlic bread recipe is really quick, easy, delicious and full of Mediterranean flavours.
It's really an adaptation of our pizza dough recipe, but made into cute individual breads. So very easy to serve, and without the mess of the baguette version.
Make it ahead of time if you like, or freeze a batch...then all you have to do is pop them into a very hot oven to reheat and eat!
Another great Mediterranean Diet recipe.

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Mediterranean - Homemade Garlic Bread Recipe

Homemade Garlic Bread Ingredients  
For 4 individual breads

For the dough
  • 100 ml/ 3 1/2 fl oz/ 3/4 cup tepid water
  • 1 tablespoon e v olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 225g/8oz strong white bread flour
  • 3 1/2g / a scant 1/4 oz easy blend yeast
For the topping
  • 2 tablespoons e v olive oil
  • 2 tablespoons tomato passata/frito
  • 2 fat cloves garlic, finely chopped
  • 1 teaspoon oregano
  • Juice 1/2 lemon
  • Salt and a grinding of black pepper to taste

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Homemade Garlic Bread Method

Garlic Bread BallsOven Ready Garlic BreadOven Fresh Garlic BreadFreshly Served Garlic Bread

  1. Place all the ingredients in the bread pan of your Bread Maker in the order listed i.e. water first.
  2. Select basic dough and press start.
  3. That's it - dead easy! Just follow the instructions from step 9 onwards.
  4. Now by hand - In a warm bowl, mix all the dry ingredients together.
  5. Add the water and mix.
  6. Add the olive oil and mix to form a soft dough.
  7. Knead for about ten minutes on a floured surface.
  8. Divide the mixture into 4 equal portions.
  9. Roll each piece of dough into an even ball between the palms of your hands.
  10. Place on a lightly floured tray an inch apart and cover with lightly oiled cling film.
  11. Allow to rise for about 30 minutes, until at least double their size.
  12. Roll out each ball into thin rounds, about 6"/ 15cm in diameter.
  13. Put them on to a greased baking sheet.
  14. Using your thumb and 2 fingers, nip all around the edge of each dough ring (see photo above). This stops the topping from running off during cooking.
  15. Mix all of the topping ingredients together in a bowl, and divide the mixture between the 4 breads, smoothing over evenly.
  16. Place on the top shelf of a very hot (the highest setting 260ºc/500ºf or as close as possible) preheated oven.
  17. Bake for 6 minutes, until the breads are puffed and golden brown.

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