Skillet pull-apart wild garlic bread
Ingredients
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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!
Enjoy your meal!
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