Garlicky Goodness!

Freshly and Lovingly Baked: 21st Jul 2015



I have not been having any interesting inspirations for a long time. BFF wants to learn how to bake garlic bread and she does not have a mixer at home. I went “Great… -_-“”  ‘. The last time when I actually knead a bread by hand is a very distant memory and I am wondering if I can still remember how to! So to test it out, I have decided to do this bake without using the mixer and solely use my cute little pair of hands to knead instead. It has been nerve wrecking because I hate to fail in a bake. Nevertheless, off I went to shop for the garlic and I bought a huge bag! I figured I can use the excess garlic as prop. 😉

This bread base uses an existing focaccia bread recipe. I think focaccia will be perfect as the basis for savoury bake. I really wanted a garlic bread that can be garlicky on its own and so I incorporated a lot of garlic elements to accentuate the taste. If you do not want too salty a bake, you can do away with the salt in the sprinkles, I like my savoury bake tasty!

The initial concept is to make it into a big rose so that I can tear each “petal” apart as the family dig in. I wanted to name this bake “she loves me, she loves me not” as we tear each “petal” apart! However, the  “petal” fused together while baking and hence it is no longer apt to name it “she loves me, she loves me not”. It was disappointing since the concept was rather exciting for me. But well…… thou shall not cry over spilled milk!

And here goes:


235g Bread Flour
1.5 Tbsp Garlic Powder
15g Minced Garlic
30g Olive oil
4g Instant Yeast
5g Salt
4g Granulated Sugar
130g Water

1/2 Tsp Garlic Powder
1/2 Tsp Italian Herbs
1/2 Salt


Mix the minced fresh garlic with the olive oil and let it sit for a while.

Add in the flour, salt, sugar and yeast into the mixing bowl and combine it well before adding the garlic olive oil and water. Mix it up before kneading it till it passed the window pane test.



Let it did its first proof until it doubled in size. Once done, knead out all the air pockets. For this bake, I roll it flat into a rectangular shape before slicing it horizontal and vertical into smaller rectangles. Then I placed one piece of rectangular dough half way on top of the first one and keep repeating the process till I get a long “string”. Once that is done, I roll it up starting from one end of it. Then placed the rolled up dough onto the desired bakeware and let it did another round of proofing for 30 minutes.



Before baking, I brushed a layer of olive oil onto the dough and scatter the sprinkles onto the dough. Bake it in a preheated oven of 220 degree for 30 minutes. I tent the bake 20 minutes into the process to avoid excessive browning.




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