The first step is to bloom the yeast- Combine the warm water and sugar in a small bowl and stir.
Sprinkle the Yeast on top, cover with clingfilm and set aside for 15 minutes (**the water must be warm not hot, hot water will kill the yeast) By the end of the 15 minutes your yeast will look foamy…if it doesn’t, the yeast is dead and you’ll have to start over.
In a large mixing bowl combine flour, olive oil, sugar and salt and mix well with your rubber spatula
Slowly Pour in the yeast mixture and combine well until a dough begins to form
Turn out the dough onto a floured surface and knead for around 5 minutes until smooth and stretchy. * If it feels too wet, sprinkle some flour on the dough until more workable
Shape into a ball and place in a lined or oiled bowl or proving bowl and allow to rise for 90 minutes, until doubled in size
Line a baking tray with baking paper and dump the dough on top. With your hands gently stretch out the dough into a rectangle or oval shape (**dont stretch it out too much, we want a nice chunky bake) cover loosely with cling wrap and allow to Puff up for 20 minutes.
Place the softened butter, Basil and grated garlic in a bowl and mash together with the back of a fork
Pre-heat The Oven to 200 c
After 20 minutes, use your Fingers to prod dimples into the surface of the dough.
Dot small lumps of the garlic butter randomly on the dough
Sprinkle generously with Mozzarella Cheese and season with salt and pepper
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https://ohhomelygirl.com/how-to-make-a-chunky-doorstep-cheesy-garlic-bread#recipe
Ingredients
For The Dough:
300 g Plain flour
1 X 7g sachet of quick action yeast
1 tbsp Sugar
180 mls Warm water (not hot)
60 mls Olive Oil
1 tsp Salt
For The Topping:
60 g Butter
1-2 cloves Garlic (grated or Crushed)
1 tsp Dried Basil
1 Handful Grated Mozzarella
Salt and Pepper to season
Instructions:
The first step is to bloom the yeast- Combine the warm water and sugar in a small bowl and stir.
Sprinkle the Yeast on top, cover with clingfilm and set aside for 15 minutes (**the water must be warm not hot, hot water will kill the yeast) By the end of the 15 minutes your yeast will look foamy…if it doesn’t, the yeast is dead and you’ll have to start over.
In a large mixing bowl combine flour, olive oil, sugar and salt and mix well with your rubber spatula
Slowly Pour in the yeast mixture and combine well until a dough begins to form
Turn out the dough onto a floured surface and knead for around 5 minutes until smooth and stretchy. * If it feels too wet, sprinkle some flour on the dough until more workable
Shape into a ball and place in a lined or oiled bowl or proving bowl and allow to rise for 90 minutes, until doubled in size
Line a baking tray with baking paper and dump the dough on top. With your hands gently stretch out the dough into a rectangle or oval shape (**dont stretch it out too much, we want a nice chunky bake) cover loosely with cling wrap and allow to Puff up for 20 minutes.
Place the softened butter, Basil and grated garlic in a bowl and mash together with the back of a fork
Pre-heat The Oven to 200 c
After 20 minutes, use your Fingers to prod dimples into the surface of the dough.
Dot small lumps of the garlic butter randomly on the dough
Sprinkle generously with Mozzarella Cheese and season with salt and pepper
Pop in the middle of the oven for 18-25 minutes
Doorstep?