Ingredients
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
Charcoal/gas/electric grill
Garlic butter
How it's done
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.
| 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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