Skillet pull-apart wild garlic bread

Step 1/5

• 500 g flour
• 1 tsp salt
• ¼ tsp sugar
• 21 g fresh yeast
• 2 tbsp olive oil
• 300 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

• 50 g wild garlic
• ½ 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.