Grilled garlic bread

Grilled garlic bread

Total: 2 hr 15 Min. | Active: 20 Min.
vegetarian
Nutritional value / 100 g: 304 kcal
, Fat: 10 g
, Carbohydrate: 45 g
, Protein: 8 g

Ingredients

1 bread

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

500 g half-white flour
1 ½ tsp salt
1 parcel dry yeast
3 ¼ dl water
2 tbsp olive oil

Charcoal/gas/electric grill

1 garlic, cut in half crosswise

Garlic butter

60 g butter, soft
½ bunch flat-leaf parsley, finely chopped
½ tsp sea salt
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How it's done

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Dough

Mix the flour, salt and yeast in a bowl. Pour in the water and oil, mix, knead for approx. 5 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Charcoal/gas/electric grill

Wrap the garlic in foil, cover and grill over/on a medium heat (approx. 200°C) for approx. 15 mins.

Garlic butter

Remove the garlic from the grill, remove approx. 8 garlic cloves, place in a bowl and mash with a fork. Mix in the butter, parsley and fleur de sel.

Bread

On a lightly floured surface, stretch out the dough to form a rectangle (approx. 40 x 25 cm).

Charcoal/gas/electric grill

Grill the bread over/on a medium heat (approx. 200°C) for approx. 5 mins., turn, spread the garlic butter over the grilled side. Cover and grill the bread for approx. 5 mins.

Good to know
Tip: Depending on how strong you like your garlic bread, you can use all of the garlic cloves or fewer of them. Use the remaining cloves of garlic for salad dressing or pasta sauce.
Note: On a charcoal barbecue, the garlic can be grilled at the edge while the barbecue is warming up.

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