Slow roast garlic and parmesan tear and shear bread

Part of my new strategy is baking things I love….I believe in homemade goodness


300g strong white flour + extra for dusting

7g fast action yeast

1tspn salt

1 tspn sugar

200ml water

30g unsalted butter

Olive oil for coating

For the filling:

2 bulbs of garlic

15g of grated parmesan

Handful of fresh basil and parsley

1/2 tspn lemon zest

3 tbsp olive oil


  • Pre heat the oven to 200oc/ Gas 6.
  • Sift together the flour, salt and sugar into a large mixing bowl.
  • Combine together some of the water with the yeast in a small bowl.
  • Melt the butter and leave to cool slightly.
  • Mix all of the above together to form soft dough.
  • It will be quite wet so transfer onto a board for kneading and stretch the dough in the same way you would make croissant dough by scraping the dough up with one hand to stretch it then bringing it back on its self and repeating. Do this…

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