Parsley and Garlic Hearthbreads
3 ½ cups white flour
1 TB fresh yeast or 1 package (1/4 ounce)
1 TB salt
1 1/3 cups warm water
5 TB olive oil, plus more for greasing and pouring over the garlic
3 large or 4 small heads of garlic
1 bunch of flat leaf parsley
Salt for sprinkling
Combine flour, yeast, and salt in a bowl. Combine water and olive oil in another bowl. Add the wet to the dry ingredients and mix into a soft but firm dough. Knead until the dough is smooth and elastic.
Put the dough in a greased bowl and cover with plastic wrap and let it rise for 1 hour, or until doubled in size.
While the bread is rising; trim the tops of the garlic and put in aluminum foil, drizzle tops with olive oil and seal the aluminum foil, put them in the oven at 375 degrees to bake for 45 minutes. While they are baking tear the parsley leaves from the stems and chop in the food processor. Set aside.
When the garlic is done take them out of the aluminum foil and let them cool until you can handle them, when they are cool enough to handle squeeze the soft garlic cloves out of the skins and into the bowl with the parsley. Process this adding olive oil until it forms a semi- runny paste.
When the bread is done rising punch it down and let it sit for 10 minutes. After the 10 minutes divide the dough into 2 portions. On 2 baking sheets put some aluminum foil and push and flatten the dough out into a curved rectangle or a bulky circle, cover with tea towels and let it rise and get puffy for 25 minutes.
When it’s puffy poke your fingers all over the tops of the bread to dimple them and then cover with the paste, leaving an edge.
Bake for 20 minutes at 400 degrees.
Take it quickly out of the oven and drizzle a generous amount of olive oil over the top and sprinkle some salt. Enjoy!! Thank you Nigella Lawson :)
Alyssa decided to add some tomatoes to hers!
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