12 Garlic Herb Breads

Old World Roasted Garlic Sourdough

This recipe pays homage to the centuries-old tradition of sourdough baking, where natural wild yeast provides a complex tang that perfectly complements the mellow sweetness of roasted garlic. By roasting the garlic cloves until they are caramelized and soft, we transform their pungent bite into a rich, buttery paste that marbles through the crumb of the bread. This loaf is characterized by a crackling crust and a moist, open interior that reflects the artisanal spirit of European bakeries. The process of slow fermentation not only enhances the flavor profile but also improves the digestibility of the grains. It is a labor of love that rewards the baker with a professional-quality artisan loaf that fills the kitchen with a comforting, earthy aroma. The addition of fresh thyme during the final folds provides a subtle floral note that bridges the gap between the sour dough and the savory garlic.

Ingredients

• 500g High-protein bread flour
• 350g Filtered water at 80 degrees Fahrenheit
• 100g Active sourdough starter
• 10g Fine sea salt
• 2 Whole heads of garlic
• 1 Tablespoon extra virgin olive oil
• 1 Tablespoon fresh thyme leaves

Directions

1. 1

   1. Begin by roasting the garlic: preheat your oven to 400 degrees Fahrenheit, cut the tops off the garlic heads to expose the cloves, drizzle with olive oil, wrap tightly in foil, and roast for 45 minutes until soft and golden.

2. 2

   2. In a large glass bowl, whisk the active sourdough starter into the warm water until it is mostly dissolved and appears milky.

3. 3

   3. Add the bread flour to the water mixture and stir with a wooden spoon or your hands until a shaggy mass forms with no visible dry flour streaks.

4. 4

   4. Cover the bowl with a damp cloth and let the dough rest for 45 minutes; this autolyse phase allows the flour to fully hydrate and begins gluten development naturally.

5. 5

   5. Sprinkle the sea salt over the dough and add the squeezed roasted garlic cloves and thyme leaves, then fold the dough over itself several times to incorporate.

6. 6

   6. Perform a series of four 'stretch and folds' every 30 minutes over the next two hours, pulling the edge of the dough upward and folding it into the center to build structural strength.

7. 7

   7. Allow the dough to bulk ferment at room temperature until it has increased in volume by about 50 percent and shows small bubbles on the surface.

8. 8

   8. Gently shape the dough into a round boule on a lightly floured surface, creating tension by pulling the dough toward you, then place it into a floured proofing basket.

9. 9

   9. Refrigerate the shaped loaf overnight for 12 to 15 hours to develop a deeper flavor and a more resilient crust.

10. 10

    10. Preheat a Dutch oven in a 500-degree Fahrenheit oven for one hour, then carefully transfer the cold dough into the pot, score the top with a sharp blade, and bake covered for 20 minutes.

11. 11

    11. Remove the lid, reduce the oven temperature to 450 degrees Fahrenheit, and continue baking for 20 to 25 minutes until the crust is a deep mahogany brown.

Ligurian Rosemary Garlic Focaccia

Focaccia is one of Italy's most beloved bread traditions, hailing specifically from the coastal region of Liguria where olive oil is treated like liquid gold. This version features a high-hydration dough that results in a light, airy, and almost fried texture on the bottom thanks to a generous amount of fat. The surface is dimpled to create pools for the infused garlic oil and fresh rosemary to settle, ensuring every bite is bursting with Mediterranean flavor. The secret to a perfect focaccia lies in the patience of the baker, allowing the dough to proof twice until it is jiggly and full of air. This bread is best served warm as a centerpiece for a dinner party or sliced horizontally for the ultimate sandwich base. The combination of flaky sea salt and the pungent aroma of toasted garlic creates a sensory experience that is both rustic and sophisticated.

Ingredients

• 500g All-purpose flour
• 400ml Warm water
• 7g Instant yeast
• 10g Honey
• 15g Sea salt
• 100ml Extra virgin olive oil
• 6 Cloves of garlic, thinly sliced
• 3 Sprigs of fresh rosemary, needles removed

Directions

1. 1

   1. In a large bowl, combine the warm water, honey, and instant yeast, stirring gently to dissolve the yeast and activate it for about five minutes.

2. 2

   2. Add the flour and sea salt to the liquid, mixing with a spatula until a very wet and sticky dough forms; do not worry about the high moisture content as this is essential for the crumb.

3. 3

   3. Cover the bowl and let the dough rise in a warm, draft-free spot for approximately 90 minutes or until it has doubled in size.

4. 4

   4. Pour half of the olive oil into a 9x13 inch metal baking pan, ensuring the bottom and sides are thoroughly coated to prevent sticking and to fry the bottom of the bread.

5. 5

   5. Transfer the risen dough into the prepared pan, but do not force it to the corners yet; let it rest for 20 minutes to relax the gluten.

6. 6

   6. While the dough rests, gently warm the remaining olive oil in a small pan with the sliced garlic over low heat for 5 minutes to infuse the flavors without browning the garlic.

7. 7

   7. Stretch the dough to the edges of the pan, then use your fingertips to press deep dimples across the entire surface of the dough, reaching all the way to the bottom.

8. 8

   8. Drizzle the garlic-infused oil and the softened garlic slices over the top, then sprinkle with the fresh rosemary needles and a bit more flaky sea salt.

9. 9

   9. Let the dough rise again in the pan for 45 minutes until it looks puffy and bubbles are visible on the surface.

10. 10

    10. Bake in a preheated 425-degree Fahrenheit oven for 25 to 30 minutes until the top is golden brown and the edges are crisp.

11. 11

    11. Immediately remove from the pan and cool on a wire rack to maintain the crispness of the bottom crust.

Monterey Jack Garlic Pull-Apart Loaf

The pull-apart bread, often referred to as monkey bread when sweet, takes a savory turn in this recipe designed for sharing and social gatherings. It is constructed from dozens of small yeast dough balls that are individually coated in a rich mixture of melted butter, minced garlic, and chopped parsley. As the bread bakes, the cheese melts between the layers, creating a gooey, internal glue that makes every piece a delight to extract. This recipe focuses on a soft, brioche-style dough that provides a tender contrast to the sharp Monterey Jack cheese. It is a modern classic of American comfort food, perfect for game days or as a decadent side dish for a pasta dinner. The visual appeal of the golden, bumpy loaf is matched only by the intense garlic aroma that wafts through the house while it is in the oven.

Ingredients

• 1 Cup warm milk
• 2.25 Teaspoons active dry yeast
• 1 Tablespoon sugar
• 3.25 Cups bread flour
• 1 Teaspoon salt
• 4 Tablespoons unsalted butter, softened
• 1.5 Cups shredded Monterey Jack cheese
• 0.5 Cup melted butter
• 4 Cloves garlic, minced
• 0.25 Cup fresh parsley, chopped

Directions

1. 1

   1. Whisk together the warm milk, sugar, and yeast in the bowl of a stand mixer and let it sit for 10 minutes until a foamy head develops.

2. 2

   2. Attach the dough hook and add the flour, salt, and softened butter, mixing on low speed until a smooth, elastic dough pulls away from the sides of the bowl.

3. 3

   3. Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm area for 60 to 90 minutes until doubled in size.

4. 4

   4. In a small bowl, whisk together the melted butter, minced garlic, and chopped parsley to create the coating mixture.

5. 5

   5. Punch down the risen dough and divide it into approximately 30 to 40 small, bite-sized pieces about the size of a walnut.

6. 6

   6. Roll each piece into a ball, dip it thoroughly into the garlic butter mixture, and then roll it in the shredded Monterey Jack cheese.

7. 7

   7. Layer the coated balls into a greased bundt pan or a standard loaf pan, stacking them randomly to create the pull-apart structure.

8. 8

   8. Cover the pan and let the dough rise a second time for about 45 minutes until the balls look puffy and have filled the gaps.

9. 9

   9. Bake in a preheated 350-degree Fahrenheit oven for 30 to 35 minutes until the cheese is bubbling and the bread is deep golden brown.

10. 10

    10. Allow the bread to cool in the pan for 10 minutes before carefully inverting it onto a plate or serving board.

11. 11

    11. Serve immediately while the cheese is still melted and the garlic butter is warm.

Parisian Herbes de Provence Baguette

The baguette is the quintessential symbol of French baking, requiring a delicate balance of steam, heat, and high-quality flour to achieve its signature thin, crispy crust and airy interior. This particular variation incorporates the aromatic flavors of the south of France by infusing the dough with Herbes de Provence—a blend of savory, marjoram, rosemary, thyme, and oregano. To elevate the profile further, a garlic-infused steam is introduced into the oven during the first few minutes of baking. This technique ensures that the bread captures the essence of garlic without the bitterness that can sometimes come from baking raw garlic on the exterior. The result is a sophisticated, slender loaf that transports the diner to a street-side cafe in Paris. It is an excellent accompaniment to soft cheeses, red wines, or a simple bowl of beef bourguignon.

Ingredients

• 500g French T55 flour or Bread flour
• 325g Water at 75 degrees Fahrenheit
• 10g Fine sea salt
• 5g Instant yeast
• 2 Tablespoons Herbes de Provence
• 4 Cloves garlic, crushed (for the steam pan)

Directions

1. 1

   1. In a large mixing bowl, combine the flour, salt, and yeast, ensuring the salt and yeast do not touch directly before mixing to prevent the salt from killing the yeast cells.

2. 2

   2. Pour in the water and mix by hand until the flour is fully incorporated, then let the dough rest for 20 minutes to begin gluten formation.

3. 3

   3. Knead the dough on a clean surface for 10 minutes, or until it becomes smooth and passes the windowpane test where it can be stretched thin without tearing.

4. 4

   4. Fold in the Herbes de Provence during the last two minutes of kneading to distribute the herbs evenly throughout the dough.

5. 5

   5. Place the dough in a lightly oiled bowl, cover, and let it ferment for 2 hours, performing a single fold at the 60-minute mark to strengthen the structure.

6. 6

   6. Divide the dough into three equal portions, roughly 280g each, and pre-shape them into rough cylinders.

7. 7

   7. Let the cylinders rest for 15 minutes to allow the gluten to relax, making the final shaping easier.

8. 8

   8. Roll each cylinder into a long, thin baguette shape (about 14 inches) by gently rolling from the center outward.

9. 9

   9. Place the shaped baguettes in a floured couche or a specialized baguette pan, cover, and proof for 45 to 60 minutes.

10. 10

    10. Preheat your oven to 475 degrees Fahrenheit with a cast iron skillet on the bottom rack; add the crushed garlic cloves to a cup of boiling water.

11. 11

    11. Score each baguette with five diagonal slashes, slide them into the oven, and carefully pour the garlic water into the hot skillet to create garlic-scented steam.

12. 12

    12. Bake for 20 to 22 minutes until the crust is golden and makes a hollow sound when tapped on the bottom.

New York Style Garlic Knots

Garlic knots are the ultimate byproduct of the New York pizzeria tradition, originally created as a way to use up leftover pizza dough scraps. These small, tied rolls are baked until golden and then immediately tossed in a heavy bath of garlic, oil, and herbs while they are still steaming hot. This 'post-bake' seasoning technique allows the bread to absorb the raw, spicy punch of the garlic, which mellows slightly against the warmth of the dough. The texture should be chewy on the outside and soft on the inside, mirroring the characteristics of a high-quality pizza crust. They are traditionally served in a paper bag or a small basket, often accompanied by a side of marinara sauce for dipping. This recipe emphasizes the importance of the garlic-to-oil ratio and the use of fresh flat-leaf parsley for a vibrant, herbaceous finish.

Ingredients

• 1 Pound pizza dough (store-bought or homemade)
• 0.25 Cup extra virgin olive oil
• 4 Tablespoons unsalted butter
• 6 Cloves garlic, very finely minced
• 1 Teaspoon dried oregano
• 0.5 Teaspoon red pepper flakes
• 0.25 Cup fresh parsley, minced
• 0.25 Cup grated Parmesan cheese

Directions

1. 1

   1. If using refrigerated pizza dough, let it sit at room temperature for at least one hour to make it pliable and easier to stretch.

2. 2

   2. Roll the dough out into a rectangle about half an inch thick on a lightly floured surface.

3. 3

   3. Use a pizza cutter or sharp knife to cut the dough into strips approximately 1 inch wide and 6 inches long.

4. 4

   4. Take each strip and gently tie it into a simple overhand knot, tucking the ends under slightly to create a round, uniform shape.

5. 5

   5. Place the knots on a parchment-lined baking sheet, leaving about 2 inches of space between each to allow for expansion.

6. 6

   6. Cover the knots with a clean kitchen towel and let them proof in a warm spot for 30 to 45 minutes until they look slightly puffy.

7. 7

   7. Bake in a preheated 400-degree Fahrenheit oven for 12 to 15 minutes or until the tops are just beginning to turn a light golden brown.

8. 8

   8. While the knots are baking, melt the butter with the olive oil in a small saucepan over low heat; add the minced garlic, oregano, and red pepper flakes.

9. 9

   9. Cook the garlic mixture for only 1 to 2 minutes, ensuring the garlic softens and becomes fragrant but does not turn brown or bitter.

10. 10

    10. Place the hot, baked knots into a large stainless steel bowl, pour the garlic butter over them, and add the fresh parsley and Parmesan cheese.

11. 11

    11. Toss the knots vigorously with a pair of tongs or by shaking the bowl until every knot is thoroughly coated in the herb and garlic mixture before serving hot.

Tandoor-Style Honey Garlic Naan

Naan is a staple flatbread of Central and South Asia, traditionally slapped against the scorching hot clay walls of a tandoor oven. This version adapts that high-heat environment for the home kitchen using a cast-iron skillet, achieving the characteristic charred spots and soft, bubbly texture. The addition of honey to the garlic butter glaze provides a sweet counterpoint to the savory, pungent garlic, creating a complex flavor profile that pairs beautifully with spicy curries or grilled meats. The dough uses yogurt as a tenderizing agent, which breaks down the gluten just enough to ensure the bread remains pliable and soft even after it cools. This recipe is a celebration of the fusion of sweet and savory, a trend that has elevated traditional naan to a gourmet status in modern Indian cuisine. The key to success is a very hot pan and a quick hand when applying the glaze.

Ingredients

• 2 Cups all-purpose flour
• 0.5 Cup plain Greek yogurt
• 0.5 Cup warm water
• 1 Teaspoon sugar
• 1 Teaspoon instant yeast
• 1 Teaspoon salt
• 2 Tablespoons vegetable oil
• 4 Tablespoons unsalted butter
• 1 Tablespoon honey
• 3 Cloves garlic, grated
• 2 Tablespoons fresh cilantro, chopped

Directions

1. 1

   1. In a small bowl, combine the warm water, sugar, and yeast, letting it sit for 5 minutes until it becomes frothy and active.

2. 2

   2. In a large mixing bowl, combine the flour and salt, then make a well in the center and add the yogurt, oil, and the yeast mixture.

3. 3

   3. Stir the ingredients together until a soft dough forms, then knead by hand for about 5 to 7 minutes until the dough is smooth and slightly tacky.

4. 4

   4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours until doubled in size.

5. 5

   5. While the dough is rising, prepare the glaze by melting the butter in a small pan, then whisking in the honey and grated garlic; keep it warm on the lowest setting.

6. 6

   6. Punch down the dough and divide it into 6 to 8 equal pieces, rolling each piece into a smooth ball.

7. 7

   7. On a lightly floured surface, roll each ball into an oval shape about 1/4 inch thick.

8. 8

   8. Heat a large cast-iron skillet over medium-high heat until it is nearly smoking; do not add oil to the pan as we want a dry char.

9. 9

   9. Place one piece of dough in the hot skillet and cook for about 1 minute until large bubbles form on the surface and the bottom has dark charred spots.

10. 10

    10. Flip the naan and cook the other side for another 30 to 60 seconds.

11. 11

    11. Immediately remove the naan from the pan and brush generously with the honey garlic butter, then sprinkle with fresh cilantro and stack inside a clean towel to keep warm while you cook the rest.

Rustic Garlic and Smoked Paprika Ciabatta

Ciabatta, which translates to 'slipper' in Italian due to its flat and elongated shape, is famous for its extremely high hydration and large, irregular air pockets known as 'alveoli.' This recipe introduces a smoky twist by incorporating Spanish smoked paprika (pimentón) and roasted garlic into the dough. The paprika gives the bread a stunning sunset-orange hue and a deep, earthy flavor that complements the sweetness of the garlic. Because the dough is so wet, it requires a specific technique of folding rather than traditional kneading to develop the gluten structure. This bread is the perfect choice for making panini or for dipping into a high-quality balsamic and olive oil mixture. The contrast between the thin, flour-dusted crust and the tender, smoky interior makes it a favorite among artisan bread enthusiasts.

Ingredients

• 500g Bread flour
• 400g Water at 80 degrees Fahrenheit
• 10g Salt
• 5g Instant yeast
• 1 Tablespoon smoked paprika
• 1 Head of roasted garlic, mashed into a paste

Directions

1. 1

   1. In a large bowl, whisk together the bread flour, salt, yeast, and smoked paprika until the color is uniform throughout the dry ingredients.

2. 2

   2. Add the warm water and the mashed roasted garlic paste to the dry ingredients and stir with a heavy spatula until a very wet, porridge-like dough forms.

3. 3

   3. Let the dough rest for 30 minutes to allow the flour to hydrate; this is a high-hydration dough, so it will be very sticky and difficult to handle at first.

4. 4

   4. Instead of kneading, use wet hands to reach under the dough, pull it up, and fold it over itself; do this from four different sides of the bowl.

5. 5

   5. Repeat the folding process every 30 minutes for a total of two hours; you will notice the dough gaining strength and becoming more cohesive with each set.

6. 6

   6. Cover the bowl and let the dough rise for another hour until it is full of large bubbles and has doubled in volume.

7. 7

   7. Generously flour your work surface and carefully tip the dough out, being careful not to deflate the precious air bubbles.

8. 8

   8. Dust the top of the dough with more flour and use a bench scraper to divide it into two long, rectangular loaves.

9. 9

   9. Transfer the loaves to a piece of parchment paper or a well-floured linen cloth (couche) and let them proof for 45 minutes.

10. 10

    10. Preheat your oven to 450 degrees Fahrenheit with a baking stone or inverted baking sheet inside.

11. 11

    11. Slide the parchment with the loaves onto the hot stone and bake for 20 to 25 minutes, using a spray bottle to mist the oven walls with water during the first 5 minutes to create steam.

12. 12

    12. The ciabatta is done when the crust is firm and the internal temperature reaches 205 degrees Fahrenheit.

Irish Garlic and Chive Potato Bread

Potato bread, or 'fadge' as it is known in some parts of Ireland, is a ingenious way to use leftover mashed potatoes to create a dense, moist, and incredibly flavorful loaf. The starch from the potatoes keeps the bread soft for days and adds a unique sweetness that pairs perfectly with the sharpness of fresh chives and the warmth of garlic. This recipe is a hearty, rustic bread that is often served as part of a full Irish breakfast, fried in a bit of butter until the edges are crispy. Unlike light and airy yeast breads, potato bread has a satisfying weight and a fine crumb. It is a testament to the resourcefulness of traditional Irish cooking, turning simple pantry staples into a comforting culinary experience. The addition of garlic powder in the dough and fresh garlic in the finishing butter provides a double layer of flavor that is irresistible.

Ingredients

• 1 Cup mashed potatoes (plain, no milk or butter added)
• 2.5 Cups all-purpose flour
• 1 Tablespoon baking powder
• 1 Teaspoon salt
• 1 Teaspoon garlic powder
• 0.25 Cup fresh chives, finely chopped
• 0.5 Cup buttermilk
• 4 Tablespoons butter, melted

Directions

1. 1

   1. In a large bowl, whisk together the flour, baking powder, salt, and garlic powder to ensure the leavening agent is evenly distributed.

2. 2

   2. Add the cold mashed potatoes to the flour mixture and use a pastry cutter or your fingers to work the potato into the flour until it resembles coarse crumbs.

3. 3

   3. Stir in the finely chopped chives, ensuring they are separated and not clumped together.

4. 4

   4. Make a well in the center and pour in the buttermilk, stirring gently until the dough just comes together; do not overmix, or the bread will become tough.

5. 5

   5. Turn the dough out onto a lightly floured surface and knead very gently for about 30 seconds to form a cohesive ball.

6. 6

   6. Pat the dough down into a circle about 1 inch thick and use a sharp knife to score a deep cross into the top, which traditionally 'lets the fairies out' but also helps the bread expand.

7. 7

   7. Place the dough on a parchment-lined baking sheet or into a well-seasoned cast-iron skillet.

8. 8

   8. Brush the top of the dough with half of the melted butter to help create a golden, flavorful crust.

9. 9

   9. Bake in a preheated 375-degree Fahrenheit oven for 35 to 40 minutes until the loaf is golden brown and sounds hollow when tapped.

10. 10

    10. Brush the remaining melted butter (optionally mixed with a little fresh minced garlic) over the hot bread as soon as it comes out of the oven.

11. 11

    11. Allow the bread to cool for at least 20 minutes before slicing, as the potato-based crumb needs time to set.

Traditional Garlic Herb Soda Bread

Soda bread is a quick bread that relies on the chemical reaction between acidic buttermilk and alkaline baking soda for its lift, rather than biological yeast. This traditional Irish method results in a crusty, dense loaf with a tender interior, making it one of the fastest breads to prepare from scratch. This version is enhanced with a robust blend of dried herbs and a significant amount of minced garlic, which infuses the entire loaf with a savory depth. The absence of a long fermentation period means the flavor of the grain and the additives really shine through. It is the perfect 'emergency' bread for when you need a fresh loaf in under an hour. Traditionally, the cross cut into the top is meant to ward off evil, but it also serves the practical purpose of allowing the thick dough to cook through to the center.

Ingredients

• 4 Cups all-purpose flour
• 1 Teaspoon baking soda
• 1 Teaspoon salt
• 4 Cloves garlic, minced
• 1 Tablespoon dried Italian seasoning
• 1.75 Cups cold buttermilk

Directions

1. 1

   1. Preheat your oven to 425 degrees Fahrenheit and lightly grease a baking sheet or a round cake pan.

2. 2

   2. In a large mixing bowl, sift together the flour, baking soda, and salt to ensure there are no lumps of soda which could leave a bitter taste.

3. 3

   3. Stir in the minced garlic and the dried Italian seasoning, making sure the herbs are evenly distributed through the flour.

4. 4

   4. Create a large well in the center of the dry ingredients and pour in most of the buttermilk.

5. 5

   5. Using one hand with your fingers stiff and outstretched like a claw, mix the dough in a full circular motion from the center outward.

6. 6

   6. Add the remaining buttermilk if the dough is too dry; it should be soft and slightly sticky but manageable.

7. 7

   7. Turn the dough onto a floured surface and very briefly shape it into a round disc about 1.5 inches thick; the less you handle soda bread, the lighter it will be.

8. 8

   8. Place the disc on the baking sheet and use a sharp knife to cut a deep 'X' into the top, about half an inch deep.

9. 9

   9. Bake for 15 minutes at 425 degrees, then reduce the oven temperature to 400 degrees Fahrenheit and bake for another 20 to 25 minutes.

10. 10

    10. The bread is ready when the bottom is browned and sounds hollow when tapped with your knuckles.

11. 11

    11. Wrap the hot bread in a clean kitchen towel while it cools; this traps the steam and softens the thick crust slightly for easier slicing.

Fermented Black Garlic Artisan Boule

Black garlic is a type of aged garlic whose browning is attributable to the Maillard reaction rather than caramelization, resulting in a sweet, balsamic-like flavor with notes of molasses and tamarind. In this artisan boule, the black garlic is smashed into the dough, creating dark, flavorful swirls that provide a striking visual contrast to the golden crust. This recipe utilizes a long cold fermentation in the refrigerator to develop a sophisticated flavor profile that complements the complex taste of the aged garlic. The result is a loaf that feels high-end and experimental, yet is rooted in traditional sourdough techniques. It is an exceptional bread for pairing with charcuterie, goat cheese, or simply enjoyed with a spread of cultured butter. The soft, jelly-like texture of the black garlic cloves allows them to melt into the dough during the baking process, infusing every bite with a savory umami richness.

Ingredients

• 500g Bread flour
• 375g Warm water
• 10g Sea salt
• 3g Instant yeast
• 6-8 Cloves of black garlic, mashed
• 1 Teaspoon honey

Directions

1. 1

   1. Whisk the yeast and honey into the warm water and let it stand for 10 minutes until the surface is covered with small bubbles.

2. 2

   2. Combine the flour and salt in a large bowl, then pour in the yeast mixture and stir until a cohesive, sticky dough forms.

3. 3

   3. Cover the bowl and let the dough rest for 30 minutes; this period allows the gluten to begin organizing itself.

4. 4

   4. Add the mashed black garlic to the dough and perform a series of 'stretch and folds' to incorporate the garlic, creating a marbled effect.

5. 5

   5. Cover the bowl tightly with plastic wrap and place it in the refrigerator for at least 18 hours and up to 48 hours for maximum flavor development.

6. 6

   6. On the day of baking, remove the dough from the fridge and gently shape it into a round boule on a floured surface while it is still cold.

7. 7

   7. Place the shaped dough into a floured proofing basket or a bowl lined with a floured towel and let it sit at room temperature for 2 hours to wake up the yeast.

8. 8

   8. Preheat a Dutch oven at 475 degrees Fahrenheit for 45 minutes to ensure it is radiating intense heat.

9. 9

   9. Carefully flip the dough onto a piece of parchment paper, score a decorative pattern on the top with a razor blade, and lower it into the hot Dutch oven.

10. 10

    10. Bake with the lid on for 25 minutes to trap the steam, which allows the bread to expand fully and creates a thin, crispy crust.

11. 11

    11. Remove the lid and bake for another 15 to 20 minutes until the crust is dark and the internal temperature is at least 200 degrees Fahrenheit.

Sicilian Anchovy and Garlic Schiacciata

Schiacciata is the Tuscan and Sicilian cousin of focaccia, meaning 'squashed' or 'pressed,' and is often thinner and more intensely seasoned. This version utilizes the classic Sicilian pairing of garlic and anchovies, which melt into the dough during baking to provide a salty, savory depth that is unmatched. While some may be hesitant about anchovies, they act as a natural flavor enhancer here, providing 'umami' rather than a fishy taste when combined with the sharp bite of garlic and the fruitiness of olive oil. The dough is traditionally pressed very thin, resulting in a bread that is part flatbread and part focaccia, with plenty of crispy edges. It is a bold, rustic bread that reflects the sun-drenched flavors of southern Italy and is often served as a snack or an appetizer alongside olives and cold white wine.

Ingredients

• 400g All-purpose flour
• 100g Semolina flour
• 350g Warm water
• 7g Instant yeast
• 10g Salt
• 50ml Extra virgin olive oil
• 6 Anchovy fillets in oil, finely chopped
• 4 Cloves garlic, sliced paper-thin

Directions

1. 1

   1. Mix the all-purpose flour and semolina flour with the salt in a large bowl; the semolina adds a traditional Italian crunch and a yellow tint to the crumb.

2. 2

   2. Dissolve the yeast in the warm water and add it to the flour along with two tablespoons of the olive oil.

3. 3

   3. Knead the dough for about 8 minutes until it is smooth and elastic, then place it in an oiled bowl and let it rise for 1 hour.

4. 4

   4. In a small ramekin, mix the remaining olive oil with the chopped anchovies and sliced garlic, pressing the anchovies with a fork to break them down into the oil.

5. 5

   5. Gently stretch the risen dough onto a large, oiled rimmed baking sheet; if it springs back, let it rest for 10 minutes before trying again.

6. 6

   6. Use your fingers to press the dough out until it covers the entire sheet and is no more than half an inch thick.

7. 7

   7. Spoon the anchovy and garlic oil over the top, making sure to distribute the garlic slices evenly across the surface.

8. 8

   8. Use your fingertips to press the oil and seasonings into the dough, creating shallow pits.

9. 9

   9. Let the dough rise uncovered for 30 minutes while you preheat the oven to 425 degrees Fahrenheit.

10. 10

    10. Bake for 18 to 22 minutes until the bread is golden and the garlic slices are toasted but not burnt.

11. 11

    11. Slice into long rectangles and serve warm, perhaps with an extra drizzle of fresh olive oil.

Parmesan and Garlic Scape Braided Twist

Garlic scapes are the curly, vibrant green shoots that grow from the bulbs of hardneck garlic plants in the late spring. They have a milder, more vegetal garlic flavor that is absolutely stunning when incorporated into a braided loaf. This recipe uses a rich, egg-based dough similar to challah, which provides a soft and golden backdrop for the bright green scapes and salty Parmesan cheese. The braiding technique not only makes for a beautiful presentation but also creates multiple surfaces for the cheese to caramelize and the garlic aroma to permeate. This bread is a seasonal specialty that celebrates the transition from spring to summer, offering a fresh take on the traditional garlic bread. The combination of the sweet dough, the sharp cheese, and the mild garlic scapes makes it a sophisticated centerpiece for any brunch or dinner table.

Ingredients

• 3.5 Cups bread flour
• 0.75 Cup warm water
• 2 Teaspoons instant yeast
• 2 Large eggs
• 0.25 Cup honey
• 0.25 Cup melted butter
• 1 Teaspoon salt
• 0.5 Cup finely chopped garlic scapes
• 0.5 Cup grated Parmesan cheese

Directions

1. 1

   1. In the bowl of a stand mixer, combine the warm water, yeast, honey, and melted butter, whisking to incorporate.

2. 2

   2. Add the eggs and whisk again until smooth, then add 2 cups of the flour and the salt, mixing with the paddle attachment.

3. 3

   3. Switch to the dough hook and gradually add the remaining flour until a soft, supple dough forms that no longer sticks to the sides of the bowl.

4. 4

   4. Knead on medium speed for 5 to 7 minutes to develop a strong gluten network.

5. 5

   5. Place the dough in a greased bowl, cover, and let it rise for 60 to 90 minutes until it has doubled in size.

6. 6

   6. Punch the dough down and roll it out into a large rectangle, about 12 by 18 inches.

7. 7

   7. Sprinkle the chopped garlic scapes and the grated Parmesan cheese evenly over the surface of the dough.

8. 8

   8. Starting from the long side, roll the dough up tightly into a log, then pinch the seam to seal it.

9. 9

   9. Use a sharp knife to cut the log in half lengthwise, exposing the layers of garlic scapes and cheese inside.

10. 10

    10. Twist the two strands over each other to form a braid, keeping the cut sides facing upward to show off the filling.

11. 11

    11. Place the braid on a parchment-lined sheet, cover, and let it proof for 45 minutes before baking at 350 degrees Fahrenheit for 30 to 35 minutes until golden brown.