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Balsamic garlic and rosemary bread
Balsamic garlic and rosemary bread
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Prep Time:
130 minutes
Cook Time:
80 minutes
Total Time:
210 minutes
Elevate your bread with bold flavors of balsamic, garlic, and rosemary.
Ingredients:
  • 312.50 gm warm water
  • 7g sachet dried yeast
  • 750.00 ml bread flour
  • 20.00 ml finely chopped fresh rosemary leaves
  • 4.80 gm sea salt
  • 59.40 gm brown sugar
  • 62.50 ml balsamic vinegar
  • 1 bulb garlic, cloves separated, peeled (see note)
Instructions:
  • In a jug, combine water, sugar, and yeast; whisk until yeast dissolves. Let it sit in a warm place for 10-15 minutes until frothy. In a large bowl, mix flour, rosemary, and 1 teaspoon salt. Create a well in the center and pour in the yeast mixture and 1 tablespoon oil. Mix until a sticky dough forms. Transfer to a floured surface and knead for 10-12 minutes until smooth. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour until doubled in size.
  • Prepare the balsamic garlic sauce by combining sugar, vinegar, and 1 cup of cold water in a small saucepan over medium-high heat. Stir and cook until the sugar dissolves, then bring to a boil. Reduce heat and simmer until slightly thickened, about 5 minutes. Add garlic, cover, and simmer for 20 minutes until almost tender. Uncover, simmer for an additional 20 minutes until garlic is tender and the liquid thickens. Transfer to a bowl and let it cool for 5 minutes before using.
  • Preheat your oven to 220°C/200°C fan-forced and lightly grease a large baking tray. Turn dough onto a floured surface, knead gently until smooth, and shape into a 23cm round. Place on the tray and press fingertips into the bread to create shallow holes. Cover with plastic wrap and set aside in a warm place for 30 minutes or until doubled in size.
  • Take out garlic from the vinegar mixture and press it into the dough holes. Brush the dough with the rest of the oil. Drizzle 2 teaspoons of the vinegar mixture over the dough. Sprinkle the remaining salt. Bake for 20 to 25 minutes until golden and the bread sounds hollow when tapped. Let it cool slightly on a wire rack. Serve warm with the extra vinegar mixture, if preferred.

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