How to make garlic pizza bread
Once you make homemade garlic pizza bread from scratch, it’s hard to beat. It's a total hit with families, and is easier than you think to rustle up when there’s a spare bag of Allinson’s flour in your cupboards.
What’s better is, you can freeze any unused dough into little balls after the first rising, and after defrosting can be rolled out into pizza breads.
Smoother in garlic butter, and bake for the yummiest copy cat pizza express garlic bread – if pizza is your thing, why not give our pizza dough a go.
Method
Step 1:
Mix together the flour, yeast and salt. Stir in the olive oil and water, and bring together with your hands to a dough. Knead on a floured surface for 10 minutes, or until the dough is smooth.
Step 2:
Put the dough bowl and cover with a damp tea towel. Set aside in a warm place for 60 minutes or until the dough is doubled in volume.
Step 3:
Meanwhile, season the butter with salt and mix in the garlic clove. Refrigerate until ready to use.
Step 4:
Knock back the dough and divide into 8 pieces. Roll into balls and then roll out thinly to a diameter of about 20 cm. To do this, use a floured rolling pin and keep turning the dough and rolling. Do not turn the dough over
Step 5:
Set out on a floured baking sheet or a floured tray. Cover with cling film or a tea towel and set aside for 30 minutes or so. Preheat the oven to 220° (210°C fan, gas mark 6).
Step 6:
Dab the dough with butter all over, taking care to got near the edges, so that they don't dry out. Bake for 10 minutes until golden. Serve hot. The garlic bread can be made ahead and stored for a day. To re-heat wrap it in tin foil and bake at 180 C/17 C fan/gas mark 5 for 10 minutes.
Ingredients
- 300g Allinson's Strong White Bread Flour
- 1 sachet Allinson's easy bake or time saver yeast
- 1 tsp Salt
- 1 tbsp Olive oil
- 150ml Water (warm)
- 200g Butter (unsalted)
- 1 Garlic clove(s)
- 300g Allinson's Strong White Bread Flour
Utensils
- Large mixing bowl
- Rolling pin
- Baking tray
- Clingfilm
Recipe Reviews
yum
one clove of garlic to 200 g of butter definitely not enough! Should it be a bulb of garlic?!!
We found that one clove of garlic was a sensible recommendation to flavour this pizza bread to suit bakers with milder tastebuds. You can however increase the quantity should you wish for a stronger garlic flavour.
I used 150g butter, two garlic cloves and fresh herbs and was delicious
Easy & Tasty
Literally left this to rest for 15 mins in total and used too much butter, but still brilliant as a quick side to some pasta!
Great recipe I divide into 4 to make larger garlic breads -delicious every time
Ingredients
- 300g Allinson's Strong White Bread Flour
- 1 sachet Allinson's easy bake or time saver yeast
- 1 tsp Salt
- 1 tbsp Olive oil
- 150ml Water (warm)
- 200g Butter (unsalted)
- 1 Garlic clove(s)
- 300g Allinson's Strong White Bread Flour
Utensils
- Large mixing bowl
- Rolling pin
- Baking tray
- Clingfilm