Crispy on the outside and irresistibly savoury, this recipe pairs freshly baked mini loaves with melted garlic butter, Parmesan, and parsley. A rich bacon chutney makes the perfect accompaniment.
| Ingredients | ||
|---|---|---|
| 500 | g | Tipo 00 flour |
| 500 | ml | cold water |
| 15 | g | fine sea salt |
| 3 | g | fresh yeast |
Combine all the ingredients and knead into a smooth dough. Stretch and fold the dough several times.
Place it in a lightly oiled bowl, cover tightly, and leave to rest for 12–16 hours.
Divide the dough into small portions and place them on a floured baking tray. Cover with a cloth and leave to proof at room temperature for another 4–6 hours.
Bake the mini loaves at 230°C for about 18 minutes.
| Ingredients | ||
|---|---|---|
| 100 | g | butter |
| 5 | garlic cloves | |
| 2 | teaspoon(s) | onion confit |
| 1 | chilli, finely chopped (optional) | |
| Salt | ||
| 1 | tablespoon(s) | chopped parsley |
| Freshly grated Parmesan, to taste | ||
Melt the butter in a frying pan. Add the garlic, onion confit, and chilli, if using, and cook briefly until fragrant. Season lightly with salt and remove from the heat.
Place the warm bread pieces in a large bowl. Pour over the garlic butter, add the chopped parsley, grate plenty of Parmesan over the top, and toss everything together.
| Ingredients | ||
|---|---|---|
| 200 | g | bacon |
| 2 | tablespoon(s) | sunflower oil |
| ½ | carrot | |
| 30 | g | celeriac |
| 1 | tablespoon(s) | onion confit |
| 1 | bay leaf | |
| 60 | ml | apple cider vinegar |
| 350 | ml | cider |
| 1 | tablespoon(s) | honey |
| 1 | tablespoon(s) | mustard |
| ½ | teaspoon(s) | smoked paprika |
| Salt, to taste | ||
| Freshly ground black pepper, to taste | ||
Dice the bacon and fry it in the sunflower oil until lightly browned.
Peel and dice the carrot and celeriac. Add them to the pan together with the onion confit and bay leaf, and cook until softened.
Pour in the apple cider vinegar and allow it to reduce slightly. Add the cider and simmer until the mixture has thickened.
Stir in the honey and continue cooking until the chutney becomes glossy. Add the mustard and smoked paprika, then season with salt and pepper to taste.
Serve the warm garlic bread alongside the bacon chutney.
Tip:
The dough also makes an excellent pizza base. Simply add 20 g olive oil while kneading.
