Skillet pull-apart wild garlic bread
"This delicious recipe was created in collaboration with my great colleague Kristin. We both love wild garlic. We both love bread. Here is the delicious result."
Difficulty
Easy 👌Ingredients
Utensils
stand mixer with dough hook, bowl (large), kitchen towel, bench scraper, ovenproof pan, bowl, oven, pastry brush
Nutrition per serving
Step 1/5
- 66⅔ g flour
- ⅛ tsp salt
- ⅛ tsp sugar
- 2¾ g fresh yeast
- ¼ tbsp olive oil
- 40 ml water (lukewarm)
- stand mixer with dough hook
Mix the flour, salt, sugar, yeast, and some olive oil in a stand mixer with a dough hook. Pour in lukewarm water and continue mixing.
Step 2/5
- flour (for dusting)
- olive oil (for greasing)
- bowl (large)
- kitchen towel
Transfer dough to a floured work surface and knead it with your hands until it's smooth and elastic. Grease a large bowl with olive oil, add the dough, cover with a damp kitchen towel, and let rise in a warm place for approx. 1 hr.
Step 3/5
- bench scraper
- ovenproof pan
Press the dough down with your fist and divide it into 15 equal pieces, then roll each piece into a ball. Grease an ovenproof skillet with olive oil and place the dough balls in it. Make sure to leave approx. 1 cm/1/3-in. of space between each dough ball. Cover with a damp kitchen towel and let rise for another 30 min.
Step 4/5
- 6⅔ g wild garlic
- ⅛ lemon
- salt
- bowl
In the meantime, prepare the wild garlic oil. Finely chop the wild garlic and add to a bowl with the remaining olive oil, lemon juice, and salt, and mix well.
Step 5/5
- oven
- pastry brush
Preheat the oven to 200°C/390°F. Brush the balls generously with about 2/3 of the wild garlic oil. Transfer pan to the oven and bake for approx. 20 - 25 min., or until golden brown. Remove from the oven, brush with the remaining wild garlic oil, and serve. Enjoy!
