Ingredients
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400g Flour
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1 cup Waterwarm
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1 teaspoon Sugar
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2 teaspoons Dry Yeast
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1.5 teaspoons Kosher Salt
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5 tablespoons Sunflower Oil
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1 Egg Yolk
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4 Garlic Cloves
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1 tablespoon Dillchopped
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1 tablespoon Italian Parsley Leaveschopped
Directions
Steps
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1
Done
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First make a sponge by dissolve the yeast and sugar in warm water. Add half of the flour and mix roughly. Cover with clingfilm and allow to rest in the refrigerator overnight. |
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2
Done
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The next morning, add the rest of the flour and 1/2 tablespoon of fine sea salt to the starter and knead on a well-floured work surface until the dough is smooth and comes away from your hands easily. |
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3
Done
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Separate the dough into 8 equal portions. Oil a large cake pan. Roll the dough into balls and space the dough balls evenly in the dish. Cover with the cloth and set in a warm place for 40 minutes or so until the balls are touching one another and have approximately doubled in size. |
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4
Done
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Preheat oven to 425˚F. Brush the tops of the dough with the egg yolk and bake until deep golden brown. |
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5
Done
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In a small bowl, combine the 3 tablespoons oil, garlic, parsley, dill and salt. Once the bread is done, take it out of the oven and immediately brush the top of the bread with the garlic oi |
