Recipes, re-invented from cooking shows
Neapolitan Pizza Garlic Bread
Prep. Time:
Baking Time:
Total Time:
40 mins
45 mins
3 hours 30 mins
Serves:
One 9 x 5-inch pull-apart loaf; serves 6 to 8
Gabe created this dish for Great British Bake Off ™ Series 17. This pull-apart loaf keeps Gabe's bold four bulbs of garlic per bread, roasted and whipped into butter, and layers it with tomato, mozzarella, basil and oregano for classic Neapolitan pizza flavor. The judges found the original raw, with...
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Ingredients
FOR THE DOUGH: 3 cups (375 g) bread flour, plus extra for rolling
2 1/4 tsp (7 g) SAF red instant yeast 1 1/2 tsp (9 g) fine salt 1 tsp (4 g) granulated sugar 1 cup (240 ml) warm water, about 105°F (40°C) 2 tbsp (30 ml) extra-virgin olive oil, plus extra for the bowl and pan
FOR THE ROASTED GARLIC BUTTER: 4 whole garlic bulbs 1 tbsp extra-virgin olive oil 5 tbsp (70 g) unsalted butter, softened 1/2 tsp flaky sea salt
FOR THE NEAPOLITAN LAYER: 3 tbsp (50 g) tomato paste 1 tbsp extra-virgin olive oil 4 oz (115 g) low-moisture mozzarella, coarsely shredded 12 fresh basil leaves, torn 1/4 tsp dried oregano
EQUIPMENT: Stand mixer with dough hook (or knead by hand) Mixing bowl Aluminum foil 9 x 5-inch metal loaf pan Rolling pin Instant-read thermometer
Method
STEP 1: MIX AND KNEAD THE DOUGH
Mix the bread flour, instant yeast, fine salt and sugar in the bowl of a stand mixer. Add the warm water and 2 tbsp extra-virgin olive oil and mix on low until no dry flour remains. Knead with the dough hook on medium for 8 to 10 minutes (12 to 15 minutes by hand) until smooth and elastic. Check for the windowpane: a small piece stretched thin should let light through without tearing. If it tears, knead 2 minutes more and test again.
STEP 2: FIRST PROOF
Shape the dough into a ball, place it in a lightly oiled mixing bowl, cover and proof in a warm spot for 60 to 75 minutes, until doubled in size.
STEP 3: ROAST THE GARLIC
While the dough proofs, heat the oven to 400°F (200°C). Slice the top 1/4 inch off each garlic bulb, drizzle with 1 tbsp extra-virgin olive oil, wrap the bulbs together in aluminum foil and roast for 40 minutes, until soft and golden. Cool for 10 minutes.
STEP 4: MAKE THE GARLIC BUTTER
Squeeze the roasted cloves into a bowl and mash to a smooth paste. Beat in the softened butter and flaky sea salt. The garlic butter can be made a day ahead and chilled; soften it before spreading.
STEP 5: ROLL OUT THE DOUGH
Oil the loaf pan. Punch down the dough and, on a lightly floured surface, roll it with a rolling pin into a 12 x 16-inch rectangle.
STEP 6: LAYER THE FILLING
Loosen the tomato paste with 1 tbsp extra-virgin olive oil and spread it thinly over the dough. Spread the garlic butter over the tomato, leaving a 1/2-inch border. Scatter over the mozzarella, basil and oregano. Keep every layer thin so the dough can still rise and bake through.
STEP 7: CUT, STACK AND FILL THE PAN
Cut across the 12-inch side into four 3 x 16-inch strips. Stack the strips, filling side up, then cut the stack crosswise into six pieces. Stand the pieces on edge in the pan, cut sides facing the ends, like a row of books.
STEP 8: SECOND PROOF
Cover and proof for 40 to 60 minutes, until the dough rises about 1 inch above the rim and a floured fingertip leaves a dent that springs back slowly. Do not cut this proof short. Heat the oven to 375°F (190°C) during the last 20 minutes.
STEP 9: BAKE
Bake on the middle rack for 40 to 45 minutes, tenting loosely with foil after 20 minutes if the top is browning fast. Check the center with an instant-read thermometer: it must read 200°F (93°C). If it does not, bake 5 minutes more and check again.
STEP 10: COOL AND SERVE
Cool in the pan for 10 minutes, then turn out onto a board. Serve warm, pulled apart.
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Instructions
FOR THE DOUGH:
3 cups (375 g) bread flour, plus extra for rolling
2 1/4 tsp (7 g) instant yeast
(/interesting-ingredients/saf-red-instant-yeast)1 1/2 tsp (9 g) fine salt
1 tsp (4 g) granulated sugar
1 cup (240 ml) warm water, about 105°F (40°C)
2 tbsp (30 ml) extra-virgin olive oil,(/interesting-ingredients/extra-virgin-olive-oil) plus extra for the bowl and pan
FOR THE ROASTED GARLIC BUTTER:
4 whole garlic bulbs
1 tbsp extra-virgin olive oil
5 tbsp (70 g) unsalted butter, softened
1/2 tsp flaky sea salt(/interesting-ingredients/flaky-sea-salt)
FOR THE NEAPOLITAN LAYER:
3 tbsp (50 g) tomato paste
1 tbsp extra-virgin olive oil
4 oz (115 g) low-moisture mozzarella, coarsely shredded
12 fresh basil leaves, torn
1/4 tsp dried oregano
EQUIPMENT:
Stand mixer (/cooking-equipment/ankarsrum-stand-mixer)with dough hook (or knead by hand)
Mixing bowl
Aluminum foil
9 x 5-inch metal loaf pan
Rolling pin
Instant-read thermometer(/cooking-equipment/instant-read-thermometer)
Heading 5
Ingredients
STEP 1: MIX AND KNEAD THE DOUGH
Mix the bread flour, instant yeast, fine salt and sugar in the bowl of a stand mixer. Add the warm water and 2 tbsp extra-virgin olive oil and mix on low until no dry flour remains. Knead with the dough hook on medium for 8 to 10 minutes (12 to 15 minutes by hand) until smooth and elastic. Check for the windowpane: a small piece stretched thin should let light through without tearing. If it tears, knead 2 minutes more and test again.
STEP 2: FIRST PROOF
Shape the dough into a ball, place it in a lightly oiled mixing bowl, cover and proof in a warm spot for 60 to 75 minutes, until doubled in size.
STEP 3: ROAST THE GARLIC
While the dough proofs, heat the oven to 400°F (200°C). Slice the top 1/4 inch off each garlic bulb, drizzle with 1 tbsp extra-virgin olive oil, wrap the bulbs together in aluminum foil and roast for 40 minutes, until soft and golden. Cool for 10 minutes.
STEP 4: MAKE THE GARLIC BUTTER
Squeeze the roasted cloves into a bowl and mash to a smooth paste. Beat in the softened butter and flaky sea salt. The garlic butter can be made a day ahead and chilled; soften it before spreading.
STEP 5: ROLL OUT THE DOUGH
Oil the loaf pan. Punch down the dough and, on a lightly floured surface, roll it with a rolling pin into a 12 x 16-inch rectangle.
STEP 6: LAYER THE FILLING
Loosen the tomato paste with 1 tbsp extra-virgin olive oil and spread it thinly over the dough. Spread the garlic butter over the tomato, leaving a 1/2-inch border. Scatter over the mozzarella, basil and oregano. Keep every layer thin so the dough can still rise and bake through.
STEP 7: CUT, STACK AND FILL THE PAN
Cut across the 12-inch side into four 3 x 16-inch strips. Stack the strips, filling side up, then cut the stack crosswise into six pieces. Stand the pieces on edge in the pan, cut sides facing the ends, like a row of books.
STEP 8: SECOND PROOF
Cover and proof for 40 to 60 minutes, until the dough rises about 1 inch above the rim and a floured fingertip leaves a dent that springs back slowly. Do not cut this proof short. Heat the oven to 375°F (190°C) during the last 20 minutes.
STEP 9: BAKE
Bake on the middle rack for 40 to 45 minutes, tenting loosely with foil after 20 minutes if the top is browning fast. Check the center with an instant-read thermometer: it must read 200°F (93°C). If it does not, bake 5 minutes more and check again.
STEP 10: COOL AND SERVE
Cool in the pan for 10 minutes, then turn out onto a board. Serve warm, pulled apart.
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