Just got a packet of Garlic & Rosemary Focaccia Bread Mix and was discussing with OH about garlic bread. A lot of articles about garlic bread was making mixes to add to bread, but I was looking for something about adding crushed garlic to an ordinary white bread mix. I can’t find anything which suggests that this is not a good idea. Anyone tried it or have any suggestions please?
These are the two breads I’ve done with garlic in the dough:
Otherwise I cut a baguette or ciabatta in half and spread the insides with a coating of crushed garlic, olive oil, butter and salt…then rebake until crisp.
Once I made garlic knots with old pizza dough. Very tasty. That involved tossing the baked knots in a bowl (or bag) of crushed garlic, oil, and herbs.