Everyone needs a good garlic bread recipe up their sleeve, and we've got just the ticket! Cook in either your kitchen oven or pizza oven (if you're lucky enough to have one).
Step 1For the base, in a medium bowl, mix the flour, yeast, sugar, oil, 1/2tsp fine salt
and 150ml tepid water to make a shaggy
dough. Tip on to a lightly floured work
surface and knead for 5min, until
smooth and elastic. Return to the bowl,
cover and leave to rise in a warm place
for 1hr, or until doubled in size.
Step 2For the topping, in a small bowl using
a fork, mash the butter, garlic, parsley
and some seasoning until combined.
Step 3Tip the dough on to a lightly floured
work surface, divide in1/2 and shape
each portion into a ball. Cover with
a clean tea towel and leave to rise again for 30min, if you have time.
Step 4Place a baking sheet about 10-15cm
under the grill element and preheat
grill. Press or roll out 1 piece of dough
to a rough 25cm circle. Remove the
preheated baking sheet from the oven
and carefully lift the pizza base on to it.
Using a teaspoon, dot over 1/2 the garlic
butter, leaving a rough 2cm border.
Step 5Grill for 2-3min, or until the crust is
pu ed and golden. Transfer to a board.
Repeat with remaining base and
topping. Slice and serve.
Pizza-oven perfect:
Preheat pizza oven to 400°C. Dust the pizza peel with fl our and lift a base on to it. Working quickly, dot over 1/2 the garlic butter, leaving a rough 2cm border. Transfer to the pizza oven and cook for 1-2min, rotating regularly with the peel, until the crust is puffed and golden. Transfer to a board. Repeat with remaining dough and topping.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
