Pizza Garlic Bread

I recommend making the dough for this recipe in a food mixer with a dough hook. The dough is very sticky, which makes it hard to knead by hand. It firms up a little during proving (just one proving stage needed), and at that point you can coat it in some flour to make it easier to work with.

I also love to dust the raw pizzas with fine semolina before topping with the garlic butter. This give the finished bread a delicious crispier coating. However, you can just dust with a little more flour if you don’t have any semolina.

INGREDIENTS

• 325 ml lukewarm water
• 1 1/2 tsp dried instant yeast
• 1 1/2 tsp granulated sugar
• 400 g strong white bread flour
• 1 tsp salt
• 4 tbsp fine ground semolina flour (replace with bread flour if preferred)
• Need to convert the measurements? Click here!

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• GARLIC TOPPING INGREDIENTS
• 5 tbsp salted butter, very soft
• 1/4 tsp salt
• 3 cloves garlic, peeled and minced
• 1 packed cup fresh parsley leaves, finely chopped
• Need to convert the measurements? Click here!

DIRECTIONS

1. Place the lukewarm water in a jug or bowl and stir in the yeast and sugar. Leave for 5 minutes until it foams on top.
2. Place the flour and salt in the bowl of a stand mixer. Stir together using the dough hook, then slowly pour in the yeast mixture whilst the mixer is running at a medium speed.
3. Continue to knead with the dough hook for a further 10 minutes, then scrape the mixture into a large oiled bowl (it will be sticky). Cover with plastic wrap and leave in a warm room for 45-60 minutes until doubled in size.
4. Preheat the oven to 400f. Place two large metal baking trays in the oven to heat up.
5. .........................................

for full instruction please see : www.centercutcook.com

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