Garlic & Parsley Hearth Bread

This flatbread is like a western take on naan bread. The crumb is slightly denser but its hearty and the garlic and parsley combination is delicious.

Course Bread

Cuisine American

Keyword Garlic, Savory, Yeasted

Prep Time 20

Cook Time 25

Proofing Time 2

Servings loaves

Preheat the oven to 375 degrees Fahrenheit
Combine the flour, yeast, and salt in the bowl of your stand mixer and whisk to combine
Add 260 grams of warm water and the olive oil to the dry ingredients. Mix by hand to create a firm dough.
Using the dough hook, knead until dough is smooth and elastic.
Form the dough into a ball and place in a lightly oiled bowl. Turn the ball over so that it is lightly oiled all over
Cover bowl in cling film and proof for an hour or until doubled in size.

While the dough is proofing, trim the tops off of the heads of garlic but do not cut into the garlic cloves.
Make a foil packet for each head of garlic with a piece of aluminum foil. Before sealing, drizzle a bit of olive oil over the head of garlic. Seal the head of garlic in the aluminum foil. The foil should be baggy around the garlic but tightly sealed. Repeat with the other three heads of garlic
Place the garlic in the preheated oven and bake for 45 minutes. The garlic should be soft but still holding its shape.
Remove the garlic from the oven and unwrap garlic to let cool until they can be handled.
Raise oven temperature to 400 degrees Fahrenheit
Trim the parsley bunch so there's as little stem left as possible and place in the food processor and chop
Squeeze the garlic cloves out of their skins and into the food processor. Pulse to combine with the parsley.
Drizzle in enough olive oil to the mixture in order to make a runny paste. Leave the paste in the food processor until ready to use.

When the dough has doubled in size, punch it down and let rest for another ten minutes
Divide the dough in half and shape each half into a ball.
Place a ball of dough onto a piece of baking parchment and roll out into a bulky oval shape. Using your hands, stretch the dough out a little bit more and then transfer the dough and parchment to a baking sheet. Repeat with the other half of the dough.
Cover the dough with tea towels and leave to proof for 25 minutes or until puffy
Using your finger, poke holes over the top of the dough, similar to how you dimple dough when making focaccia.
Pulse the food processor once or twice to get the mixture combined and then pour the mixture over the hearth breads.
Bake for 20 minutes or until the breads are cooked and getting golden around the edges.
Remove from the oven and drizzle with a bit more olive oil and sprinkle with kosher salt
Serve immediately