THE GARLIC-OIL CRUST

(Our Play on Spanish Flatbread with Rosemary)

THE GARLIC-OIL CRUST

Ingredients: 500g Strong bread flour, 350ml Warm water, 7g Yeast, 100ml Olive oil, 4 cloves Garlic (crushed), 2 tsp Dried Rosemary, 1 tsp Salt...

Ingredients

  • 500g Strong bread flour
  • 350ml Warm water
  • 7g Yeast
  • 100ml Olive oil
  • 4 cloves Garlic (crushed)
  • 2 tsp Dried Rosemary
  • 1 tsp Salt

Cooking Method

  1. The Mix Knead flour, water, and yeast into a sticky dough; rest for 1 hour until doubled.
  2. The Architect Whisk oil, garlic, and rosemary with a tiny 10ml splash of water to bloom the herbs.
  3. The Scorch Press dough into a tray; dimple with fingers and pour the garlic-oil over the top.
  4. The Bake Roast at 220°C for 20 minutes until the top is a dark, charred gold.
  5. The Final Flourish Sprinkle with raw fresh rosemary and coarse sea salt while still hot.

Cuisine: Spanish

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