Ruby Tandoh's Garlic Dough Balls Recipe

Forget Pizza Express dough balls, this recipe makes far superior bites of goodness perfect for munching on. Whilst flicking through Ruby Tandoh's book, I came across these garlic infused bites of bread which seemed perfect for the camembert I had planned to cook.
Makes 30-36
4 medium garlic cloves unpeeled,
4 tablespoons olive oil
250ml water
500g strong white flour
7g instant dried yeast
1 teaspoon salt
20-40g parsley, finely chopped
1. Preheat the oven to 180c/fan 160c/gas mark 4
2. In an oven dish, roast the garlic cloves in their skins with a splash of olive oil for around 15 minutes, or until soft and fragrant. Peel off the papery skins and mash to a puree. Stir in the 4 tablespoons olive oil and water. Switch off the oven.
3. In a separate bowl, combine the flour and yeast. Stir in the salt, followed by the garlicky mixture and the chopped parsley. Once all is incorporated, knead for 5 minutes or so until the dough is just beginning to feel less sticky.
4. Let the dough balls rise in a covered bowl at room temperature for approx. an hour or until doubled in size. Gently deflate the dough and divide into 30-36 pieces and roll into small balls. Spread the dough balls out across a couple of baking trays. Prove for a further 30 minutes while preheating the oven again to 180c/fan 160c/gas mark 4.
5. Bake for 13-15 minutes until well risen. They may still look a little anaemic but they will be cooked through nonetheless. 


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