Sage and Roasted Garlic Bread
Not your traditional garlic bread, this sage and roasted garlic bread is stuffed with ribbons of fresh sage and nutty cloves of slow roasted garlic.
Ingredients
For the slow roasted garlic
- 2 heads (about 20 cloves) garlic, cloves peeled but kept whole
- olive oil
For the bread dough
- 3 cups all purpose flour
- 2 tsp instant or active dry yeast
- 1 1/4 tsp salt
- 3/4 cup water
- 1/2 cup olive oil (from the roasted garlic), plus more regular olive oil for the bowls.
- 3 tbsp fresh sage, chopped
Instructions
- Preheat the oven to 250. In a small oven safe dish combine peeled garlic cloves and enough olive oil to cover them. Bake until garlic is golden brown and completely softened, 1-1 1/2 hours. Remove and allow to cool. (This step can be done a few days beforehand).
- Make the bread dough. Combine flour, yeast, salt and chopped sage in the bowl of a stand mixer. Add the water and olive oil from the roasted garlic (you can use some regular olive oil if you don't have quite enough) and roughly mix with a spoon into a shaggy dough.
- Fit the mixer with the dough hook and knead dough on medium until tender and stretchy, 5 minutes. Alternatively, you can knead the dough by hand.
- Coat the bottom and sides of a large bowl with olive oil. Transfer dough to this bowl, cover and allow to rise until doubled in size, 1 1/2 hours.
- After the first rise, turn the dough out onto a floured work surface. Roll out into a rough rectangle and evenly distribute the cloves of roasted garlic on top. Roll the dough back up and knead a few times to ensure the garlic is evenly distributed, then roll into a round loaf shape.
- Lightly flour a cast iron skillet and place the bread dough in it. Cover and allow to rise again, 1 hour.
- When dough is almost risen, preheat oven to 425. Bake bread right in the cast iron skillet until browned and it sounds hollow when knocked, 45-50 minutes. Allow to cool before slicing.