Pillowy, herb-scented, and made to be pulled apart — this showstopper loaf is the perfect centrepiece for your Victoria Day weekend table.
Prep Time
25 minutes (plus 1 hour 40 minutes rising time)Bake Time
30-35 minutesYield
1 loaf (serves 10)Rating
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Loading...| 3 1/2 cups ROGERS FOODS All Purpose Flour, plus more for dusting | |
| 2 1/4 tsp instant yeast (1 packet) | |
| 1 1/2 tsp salt | |
| 1 cup warm water (about 110F) | |
| 3 tbsp olive oil, divided | |
| 1 whole head of garlic | |
| 3 tbsp unsalted butter, softened | |
| 1/4 cup fresh rosemary, finely chopped | |
| 1/4 cup fresh thyme leaves | |
| 1/2 tsp flaky sea salt, for topping | |
| ... | |
| Recipe Notes: | |
| The dough can be made the night before - complete the first rise in the fridge overnight, then bring to room temperature before shaping. | |
| Storage: Store wrapped tightly in foil or in an airtight container at room temperature for up to 2 days. To refresh, wrap in foil and warm in a 350F oven for 10-12 minutes. Freeze baked loaf wrapped in foil for up to 1 month; thaw at room temperature before reheating. |
Pillowy, herb-scented, and made to be pulled apart — this showstopper loaf is the perfect centrepiece for your Victoria Day weekend table.
| 1. | Roast the garlic: Slice the top off the head of garlic, drizzle with 1 tsp olive oil, wrap in foil, and bake at 400F for 30-40 minutes or until soft and caramelized. Set aside to cool, then squeeze out the cloves and mash with a fork. |
| 2. | In a large bowl, combine flour, yeast, and salt. Add 1 cup warm water and 2 tbsp olive oil. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8 minutes until smooth and elastic. |
| 3. | Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1 hour, until doubled. |
| 4. | Mix the mashed roasted garlic with the softened butter, rosemary, and thyme to make the herb butter. |
| 5. | Punch down the dough and roll it into a 12x16-inch rectangle. Spread the herb-garlic butter evenly over the surface. Cut the dough into rough 3x3-inch squares. Stack squares in groups of 4-5 and layer them, edge-to-edge, into a greased 9x5-inch loaf pan. |
| 6. | Cover and let rise for 40 minutes until puffed. Preheat oven to 375F. Brush the top with the remaining 1 tsp olive oil and scatter flaky sea salt over top. |
| 7. | Bake for 30-35 minutes until deep golden brown and hollow-sounding when tapped. Cool in the pan for 10 minutes before turning out. Pull apart to serve. |
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