Garlic And Parsley Hearthbreads
These are something between garlic nan and herby focaccia: dimpled, doughy and headily pungent. When lunch is cold and sparse – some sharp cheese, some sliced tomatoes, a green salad – these bring everything substantially, chin-droppingly together. (but please try making them one to eat with fried eggs and maybe some fried or grilled tomatoes.) the cook time is oven time and rise time.
Steps
Preheat oven to 375 degrees.
Combine the flour , yeast , and salt in a bowl.
Pour 1 1 / 3 cups warm water into a measuring cup and stir in the olive oil.
Mix the liquid with the dry ingredient to make a soft but firm dough , adding more liquid as needed , and either turn this out onto a surface and knead by hand or keep in bowl and use a mixer fitted with a dough hook and knead until smooth , supple and full of elastic life.
Form into a ball , wash out and dry bowl , oil it , and turn the dough in it so its lightly oiled all over.
Cover with plastic wrap and leave to rise for an hour or so or until doubled in size.
Trim the tops off the garlic heads , making sure they remain whole , sit them in some torn-off squares of foil , dribble over some oil and wrap them loosely.
The packages should be baggy but the foil tightly sealed at the edges.
Cook for 45 minutes.
They should not be mushy by this stage but still just holding their shape.
Remove from oven , unwrap and let cool',.
Ingredients
white bread flour, fast rise yeast, salt, warm water, olive oil, heads of garlic, flat leaf parsley