Making delicious dough for homemade pizza, rolls or even eclairs is a lot easier than you may think. Ljuana Xuereb’s dough recipes will allow you to lose yourself in the magical process that allows a dense mass of dough to become a well-risen loaf of fresh bread; a flaky, buttery croissant; or perfectly formed and scrumptiously filled eclairs.
Garlic Bread
Makes 2 loaves
Prep time 45 mins plus 90 mins or more proving
Ingredients
500g strong white flour (plus extra for dusting)
10g salt (plus a little extra for the garlic)
10g instant yeast
30g unsalted butter, softened
320ml cool water
For the Roast Garlic
2-3 garlic bulbs, broken into cloves
1tbsp. olive oil
1 tsp. caster sugar
Pinch of pepper
To Top
Olive oil
Dried oregano
Method
Place flour, salt and yeast (making sure the salt and yeast do not come into contact) in a large mixing bowl or in a mixer bowl fitted with a dough hook. Add the butter and water and start bringing the mixture together with your fingers or the hook, on low speed. Keep adding the water a little at a time until all the flour is incorporated. You might not need all the water, or you might need to add some more, depending on the flour being used. Continue until you form a rough dough that is soft but not soggy.
Knead the dough in the mixer or tip it onto a lightly floured surface (be careful not to add too much flour at this stage as that will alter the consistency of the final product). Knead for 5-10 minutes until the dough forms a soft, smooth skin.
Place in a lightly oiled bowl. Cover with a damp tea towel and allow to rest in a warm place for 1 hour or until doubled in size.
For the Roast Garlic
Meanwhile heat the oven to 180-200°C. Peel the garlic, cutting in half if the cloves are large, and place in a roasting tin. Drizzle the olive oil, sugar, salt and pepper and gently roast for 20mins. Paying attention not to burn the garlic. Set aside to cool
Line 2 baking trays with parchment paper.
Add the roasted garlic cloves to the risen dough and knead again to incorporate. Divide the dough in two pieces and on a lightly floured surface stretch each piece out into an oblong of about 22cm. Place on the prepared tray.
Cover the trays in plastic wrap and allow to prove for 1 hour or until it has doubled in size. Once risen, sprinkle with olive oil and oregano. Preheat the oven to 220°C. Bake for 25mins or until they sound hollow when tapped on the bottom. Remove from the oven and allow to cool on a wire rack.
Green Olive Breadsticks
Makes 15-20 loaves
Prep time 40 mins plus 120 mins or more proving
Ingredients
500g strong white flour (plus extra for dusting)
10g salt
10g instant yeast
375ml tepid water
2 tbsp. olive oil
500g pitted green olives, well drained
Fine semolina for dusting (optional)
Method
Oil a 2-3-litre square container. Place flour, salt and yeast (making sure the salt and yeast do not come into contact) in a large mixer bowl fitted with a dough hook. Add half of the water and start mixing on low speed. As the dough starts to come together, gradually add the remaining water. You might not need all the water. Continue mixing for a further 5-8 mins on medium speed. The dough should now be wet and stretch easily when pulled. Add the olive oil slowly and mix for a further 2 mins. Add the olives and mix until well distributed.
Tip the dough into the oiled container, cover with a damp cloth and allow to prove for at least 1 hour or until it triples in size. Line 3 or 4 baking trays with baking parchment.
Next comes the tricky bit. Flour your work surface heavily, adding a little bit of semolina (if using). Carefully tip the dough onto the surface. It should slide out rather easily as it will be very loose. Do not knock it back and try to handle it as little as possible. You want to retain as much of the trapped air in the dough as possible. Dust the top with a little bit of flour and gently stretch out into a rectangle. With the long edge of the dough facing you, cut 2cm strips. Carefully lift and put in the lined tins placing them apart. Loosely arranging them into straight lines. Keep some extra flour at hand as you might need it to handle the wet dough.
Cover the trays in plastic wrap and allow to prove for 30min. Meanwhile, preheat the oven to 200°C. Bake the dough sticks for 10-15mins. Cool on a wire rack.
