This quick and easy recipe for tear and share garlic bread is the perfect side to go with any pizza or pasta dish. It uses the same pizza dough recipe and technique from my BBQ Pizza recipe so you can simply increase the recipe to have a killer tear and share bread as well.
For the Dough
250g Strong White Bread Flour
½ tsp Dried Yeast
½ tsp Salt
150mls Tepid Water
1 tbsp Olive Oil
For the Garlic Butter
150g softened butter
3 cloves of garlic, Crushed
Small bunch of fresh parsley, chopped
Small bunch of fresh Oregano, chopped
Pinch of Sea Salt, to season
2 tbsp Grated Parmesan
Preparing the dough
To make the dough, Add the flour, yeast and salt to a large mixing bowl. You can use a food mixer with a dough hook attachment if you have one but it’s equally easy to make by hand. Create a well in the centre of the flour mixture and add the water and olive oil.
Slowly start to fold the flour into the water until you have formed a rough dough. Remove the dough from the bowl and start to knead it on a floured surface for 10 minutes.
Oil the inside of a large bowl using a paper towel. Form your dough into a round ball and place it into the bowl. The oil will stop the dough sticking to the bowl as it rises and make it easier to remove later.
Cover the bowl with a damp tea towel or cling film and leave it in a warm place for 2 hours or until doubled in size. I generally use my hot-press but a shelf above a radiator will work too.
Making your flavoured butter
This recipe will work with almost any flavoured butter so if garlic isn’t a flavour you like, you can try your own flavours. The method is exactly the same.
Add your softened butter to a bowl then mix in the crushed garlic, parsley, oregano and salt. If you were making the garlic butter ahead of time, you would roll this mixture inside cling film and place it in the fridge.
If you are preparing it just before you put the bread together, keep it at room temperature to make it a little easier to spread later.
Putting the Garlic Bread together
Remove your dough from the oiled bowl and place it on a floured surface. Roll it out into a rectangle that is approximately 5mm thick. Spread your softened butter over the entire surface of the dough, being careful not to tear it.
Starting with the long edge, roll the dough into a long, Swiss roll shape then slice it into 1 inch thick slices. Rub a cake tin with butter on all sides to stop the bread from sticking as it bakes. Place each slice of rolled dough into the cake tin, making sure they are pressed tightly together. Before placing the cake tin on the BBQ to bake, brush the top of the bread with a some melted garlic butter and dust with Parmesan.
The bread should bake indirect for around 25-30 minutes at 190°C. The bread will have a crisp exterior, similar to your pizza crust but should be soft and doughy when you tear it apart. The measurements in this recipe should make enough for a family of four but the recipe can be easily scaled up if you are cooking for party or get together!
I’d love to hear what different flavoured butters are like so if you try them, let everyone know in the comments how it turned out.