Garlic Pesto Tear & Share Bread

There is only one word that doesn’t fit in this title…’share’ who can share garlic bread? Especially when spiked with the herbaceous tang of fresh pesto, this is comfort food at its peak. The bread is slightly sweet which just rounds off the edges of the sharp garlic tang.

Perfect for gathering with friends, cosy family dinners, or just for curling up on a rainy day with a book watching the teardrops of rain cascade down the windowpanes.

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Author: Suze Morrison

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Garlic Pesto Tear & Share Bread

Cook time: 25 MinTotal time: 25 Min

Perfect for gathering with friends, cosy family dinners, or just for curling up on a rainy day with a book watching the teardrops of rain cascade down the windowpanes.

Ingredients

Dough

• 180ml Whole Milk
• 2tbsp Caster Sugar
• 3 tsp Dried Active Yeast
• 60g Unsalted Butter, room temperature, in cubes
• 1tsp Fine Salt
• 350g Plain Flour

Filling

• 3 Cloves garlic, minced.
• 250g Homemade Genovese Pesto

To top

• Splash Of Whole Milk.
• 20g Butter, Melted
• 1tsp Sea Salt Flakes
• 1tbsp Parsley, finely chopped.

Instructions

1. Begin with the dough. Warm the milk in a pan to blood temperature (it shouldn’t feel hot or cold to the touch). Add the sugar and yeast and set aside for 5 minutes to activate.
2. Pour the foamy milk into a bowl and add the butter and 250g Flour. Bring together with your hands and knead to form a smooth elastic dough if it’s too wet you can gradually incorporate more flour.
3. Continue kneading for 10 minutes then add to a lightly oiled bowl. Cover and prove until doubled in size, how long will depend on the ambient temperature of your room.
4. Weigh the dough and divide into four. Roll each piece into a circle, roughly 25cm in diameter. Lay one circle onto baking parchment and spread with 1/3 of the pesto and one minced clove garlic.
5. Lay another piece of sough on top and repeat. Finally repeat with the remaining dough, you should have used all the filling.
6. Preheat oven 180C. Using a guide or glass, make a circular indent, 6cm wide in the centre of the dough. Radiating from this, cut 16 evenly spaced cuts using a sharp knife.
7. Take two adjacent pieces of dough at a time and twist them away from each other to create the spokes of a star. Press the ends together to seal. Repeat with all the spokes.
8. Mix the milk with a pinch of salt and brush over the dough.
9. Bake in the oven for 20-30 minutes or until golden and risen. Allow to cool a little the brush with melted butter, a sprinkle of salt flakes and chopped parsley before serving.