Garlic Bread with a Scottish Twist
Garlic Bread with a Scottish Twist
Ingredients
For the Porridge Dough
- 50 g porridge oats
- 300 ml water, for porridge
- 20 ml olive oil, for porridge
- 10 g honey, for porridge
- 450 g flour
- 200 ml water, for dough
- 7 g instant yeast
- 10 g salt
For the Confit Garlic Butter
- 20-30 garlic cloves, peeled
- as needed olive oil, to cover garlic cloves
- 2-3 sprigs rosemary
- 2-3 sprigs thyme
- 1 bay leaf
- 100-150 g butter, cut into 4 pieces
- several spoonfuls Scottish 7 spice powder
- 1 spoonful Scottish 7 spice salt
- 1 spoon garlic oil, from confit process
For the Filling and Topping
- as needed mozzarella, grated
- as needed peppercorn cheddar, grated
- as needed Parmesan cheese, grated, for extra cheese crust
For Garnish
- a few fresh thyme leaves
Instructions
- 1
Make the porridge: Add 50g porridge oats and 300ml water to a saucepan. Cook over medium heat, stirring frequently, until the porridge is smooth and cooked through. This should take about 5-7 minutes.
⏱️ 7 min
- 2
Stir 20ml olive oil and 10g honey into the cooked porridge. Combine well and set aside to cool slightly.
⏱️ 3 min
- 3
In a large mixing bowl, combine 450g flour and 10g salt. Stir them together.
⏱️ 2 min
- 4
Add the slightly cooled porridge mixture to the flour and salt. Then add 7g instant yeast and 200ml water.
⏱️ 3 min
- 5
Mix the dough thoroughly with your hand until all ingredients are well combined and no dry flour remains. This dough does not require extensive kneading.
⏱️ 5 min
- 6
Cover the bowl with a tea towel and let the dough rise in a warm place until it has doubled in size. This typically takes 1-2 hours, depending on room temperature.
⏱️ 90 min
- 7
After the first rise, gently punch down the dough, then cover the bowl and place it in the fridge overnight for better hydration and flavor development.
⏱️ 5 min
- 8
Prepare the confit garlic: Place the peeled garlic cloves (approximately 20-30) in a small saucepan. Pour enough olive oil over them to fully cover the cloves. Add 2-3 sprigs of rosemary, 2-3 sprigs of thyme, and 1 bay leaf.
⏱️ 5 min
- 9
Gently simmer the garlic in the olive oil over very low heat until the cloves are soft and golden. This can take 20-30 minutes. Be careful not to let the oil get too hot or the garlic will fry instead of confit.
⏱️ 25 min
- 10
Once cooked, carefully strain the confit garlic cloves from the oil. Reserve the infused garlic oil for other culinary uses (e.g., roasting vegetables). Let the garlic cloves cool slightly.
⏱️ 5 min - 11
In a food processor or mini chopper, combine 100-150g butter (cut into 4 pieces), several spoonfuls of Scottish 7 spice powder, and 1 spoonful of Scottish 7 spice salt.
⏱️ 3 min
- 12
Add about 8-10 of the cooled confit garlic cloves and 1 spoon of the reserved garlic oil (from the confit process) to the food processor.
⏱️ 2 min
- 13
Blitz the mixture until it is well combined and smooth. Transfer the finished garlic butter into a container.
⏱️ 3 min
- 14
The next day, remove the dough from the fridge. Tip it out onto a lightly floured surface (a silicone mat works well). Give the dough a quick, gentle knead with a little flour to bring it together.
⏱️ 5 min
- 15
Divide the dough into 12 equal pieces.
⏱️ 3 min
- 16
Press each piece of dough out into a small rectangle.
⏱️ 3 min
- 17
Spread a bit of the prepared confit garlic butter onto each flattened dough rectangle.
⏱️ 3 min
- 18
Add a small handful of grated cheese (a mix of mozzarella and peppercorn cheddar) on top of the garlic butter on each dough piece.
⏱️ 3 min
- 19
Take each piece of dough and carefully fold it in on itself, enclosing the cheese and butter. Roll it into a smooth ball in your hands to seal the filling inside.
⏱️ 7 min
- 20
Generously butter a round, non-stick ceramic dish (or similar baking dish) with the spiced garlic butter.
⏱️ 2 min
- 21
Cover the buttered dish with a layer of grated Parmesan cheese for an extra cheesy crust.
⏱️ 1 min
- 22
Arrange the dough balls in the prepared dish, leaving them evenly spaced to allow for expansion.
⏱️ 2 min
- 23
Cover the dish and let the dough balls rise in a warm place until they have doubled in size. This second rise typically takes 30-60 minutes.
⏱️ 45 min
- 24
Preheat the oven to 220°C (425°F).
⏱️ 15 min•🌡️ 220
- 25
Bake the garlic bread for 15 minutes until golden brown and almost cooked through.
⏱️ 15 min•🌡️ 220
- 26
Remove the dish from the oven. Brush all over the baked rolls with more of the spiced garlic butter. Top with a sprinkling of the remaining cheeses (mozzarella, peppercorn cheddar, and additional Parmesan).
⏱️ 3 min
- 27
Return the dish to the oven and bake for another 5 minutes or so, until the cheese is golden and bubbling.
⏱️ 5 min•🌡️ 220
- 28
Remove from the oven, sprinkle a few fresh thyme leaves over the top. Take it to the table and let your guests pull apart and enjoy!
⏱️ 1 min
Kitchen Tools
Garlic Bread with a Scottish Twist
For the Porridge Dough
- 50 g porridge oats
- 300 ml water, for porridge
- 20 ml olive oil, for porridge
- 10 g honey, for porridge
- 450 g flour
- 200 ml water, for dough
- 7 g instant yeast
- 10 g salt
For the Confit Garlic Butter
- 20-30 garlic cloves, peeled
- as needed olive oil, to cover garlic cloves
- 2-3 sprigs rosemary
- 2-3 sprigs thyme
- 1 bay leaf
- 100-150 g butter, cut into 4 pieces
- several spoonfuls Scottish 7 spice powder
- 1 spoonful Scottish 7 spice salt
- 1 spoon garlic oil, from confit process
For the Filling and Topping
- as needed mozzarella, grated
- as needed peppercorn cheddar, grated
- as needed Parmesan cheese, grated, for extra cheese crust
For Garnish
- a few fresh thyme leaves
Instructions
- 1
Make the porridge: Add 50g porridge oats and 300ml water to a saucepan. Cook over medium heat, stirring frequently, until the porridge is smooth and cooked through. This should take about 5-7 minutes.
⏱️ 7 min - 2
Stir 20ml olive oil and 10g honey into the cooked porridge. Combine well and set aside to cool slightly.
⏱️ 3 min - 3
In a large mixing bowl, combine 450g flour and 10g salt. Stir them together.
⏱️ 2 min - 4
Add the slightly cooled porridge mixture to the flour and salt. Then add 7g instant yeast and 200ml water.
⏱️ 3 min - 5
Mix the dough thoroughly with your hand until all ingredients are well combined and no dry flour remains. This dough does not require extensive kneading.
⏱️ 5 min - 6
Cover the bowl with a tea towel and let the dough rise in a warm place until it has doubled in size. This typically takes 1-2 hours, depending on room temperature.
⏱️ 90 min - 7
After the first rise, gently punch down the dough, then cover the bowl and place it in the fridge overnight for better hydration and flavor development.
⏱️ 5 min - 8
Prepare the confit garlic: Place the peeled garlic cloves (approximately 20-30) in a small saucepan. Pour enough olive oil over them to fully cover the cloves. Add 2-3 sprigs of rosemary, 2-3 sprigs of thyme, and 1 bay leaf.
⏱️ 5 min - 9
Gently simmer the garlic in the olive oil over very low heat until the cloves are soft and golden. This can take 20-30 minutes. Be careful not to let the oil get too hot or the garlic will fry instead of confit.
⏱️ 25 min - 10
Once cooked, carefully strain the confit garlic cloves from the oil. Reserve the infused garlic oil for other culinary uses (e.g., roasting vegetables). Let the garlic cloves cool slightly.
⏱️ 5 min - 11
In a food processor or mini chopper, combine 100-150g butter (cut into 4 pieces), several spoonfuls of Scottish 7 spice powder, and 1 spoonful of Scottish 7 spice salt.
⏱️ 3 min - 12
Add about 8-10 of the cooled confit garlic cloves and 1 spoon of the reserved garlic oil (from the confit process) to the food processor.
⏱️ 2 min - 13
Blitz the mixture until it is well combined and smooth. Transfer the finished garlic butter into a container.
⏱️ 3 min - 14
The next day, remove the dough from the fridge. Tip it out onto a lightly floured surface (a silicone mat works well). Give the dough a quick, gentle knead with a little flour to bring it together.
⏱️ 5 min - 15
Divide the dough into 12 equal pieces.
⏱️ 3 min - 16
Press each piece of dough out into a small rectangle.
⏱️ 3 min - 17
Spread a bit of the prepared confit garlic butter onto each flattened dough rectangle.
⏱️ 3 min - 18
Add a small handful of grated cheese (a mix of mozzarella and peppercorn cheddar) on top of the garlic butter on each dough piece.
⏱️ 3 min - 19
Take each piece of dough and carefully fold it in on itself, enclosing the cheese and butter. Roll it into a smooth ball in your hands to seal the filling inside.
⏱️ 7 min - 20
Generously butter a round, non-stick ceramic dish (or similar baking dish) with the spiced garlic butter.
⏱️ 2 min - 21
Cover the buttered dish with a layer of grated Parmesan cheese for an extra cheesy crust.
⏱️ 1 min - 22
Arrange the dough balls in the prepared dish, leaving them evenly spaced to allow for expansion.
⏱️ 2 min - 23
Cover the dish and let the dough balls rise in a warm place until they have doubled in size. This second rise typically takes 30-60 minutes.
⏱️ 45 min - 24
Preheat the oven to 220°C (425°F).
⏱️ 15 min•🌡️ 220 - 25
Bake the garlic bread for 15 minutes until golden brown and almost cooked through.
⏱️ 15 min•🌡️ 220 - 26
Remove the dish from the oven. Brush all over the baked rolls with more of the spiced garlic butter. Top with a sprinkling of the remaining cheeses (mozzarella, peppercorn cheddar, and additional Parmesan).
⏱️ 3 min - 27
Return the dish to the oven and bake for another 5 minutes or so, until the cheese is golden and bubbling.
⏱️ 5 min•🌡️ 220 - 28
Remove from the oven, sprinkle a few fresh thyme leaves over the top. Take it to the table and let your guests pull apart and enjoy!
⏱️ 1 min