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Garlic bread

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Preparation time

20 minutes

Cooking time

35 minutes

Resting time



4 people





Product used


– 250g flour
– 5g salt
– 15cl water
– 4g of 11g sachet Saf-instant® Baker’s dry yeast
– 1 pinch of sugar
– 1 tablespoon olive oil

For the topping:
– 2 garlic cloves
– 50g butter
– 8 sprigs of parsley
– salt and pepper depending on your tastes


– mixing bowl
– clean tea towel
– rolling pin
– round mould, 20cm diameter minimum


Preparing the dough

1. Mix the flour, Saf-instant® yeast, sugar and salt together in a mixing bowl.
Add the water and olive oil and knead by hand until the dough becomes elastic with an even consistency.

2. Cover the mixing bowl with a tea towel and leave to rest for 2 hours in a draught-free room, or in the oven at 30-40°C.

3. Meanwhile, prepare the garlic butter. In a bowl, work the butter with a fork until soft. Add the chopped garlic, snipped parsley, salt and pepper. Cream together well using the fork.

4. Place the dough on a floured work surface and knock back by punching down with your fist.
Roll out the dough to form a rectangle approximately 5 to 8 mm thick.
Spread the garlic butter preparation over the entire surface, keeping back a small quantity of the mixture for later.
Starting from the long side, roll up the dough to form a sausage. Then shape the sausage into a circle.

5. Line the bottom of a round cake mould lined with parchment paper, place the dough circle on the paper. Score the top of the dough crown regularly, then cover with a tea towel. Leave to rest for 20 minutes.

6. Preheat the oven to 200°C (thermostat 6-7).
Paint the top of the dough circle with the remaining garlic butter using a pastry brush.

7. Bake for 35 minutes in the mould. The crust should be an attractive golden colour.
Eat warm.

This recipe is for garlic bread to share, but you can also make small individual rolls by dividing the dough into several equally-sized pieces after knocking-back. In this case, simply roll into small balls, or repeat the crown shape by rolling out the dough into a rectangle before adding the garlic butter and then shaping into individual circles.


The filling can be varied to suit your taste, why not try adding mozzarella (approx. 125g) and basil leaves for example?