There is something about garlic that I love to the core. If one looks at my blog, it should be pretty evident how I add garlic with every chance I get. Of all things garlicky, how can I miss out Garlic Bread Sticks? If there is one thing from a pizzeria everyone equally loves in my family, that has got to be garlic bread. Especially with a cheesy jalapeno mayonnaise, it simply tastes out of the world. While eating out, often times we order a side of garlic bread along with our pizzas but why do it when it can be easily made at home?
When I started making home-made pizzas, I started preparing a little extra dough for making garlic bread sticks too! So the recipe for my garlic bread is essentially the same as my pizza base and it has never failed me. Not only does this work out really well, it is very economical too! On top of it, anything made at home is always better than store bought – Agree?
This recipe is so versatile that it can be made into garlic bread rolls, garlic bread knots or even cheesy garlic bread sticks! Do check out the notes for few tips and tricks along with a few improvisation ideas. But first, here is the recipe that I follow!
Garlic Bread Sticks
What I used –
- All Purpose Flour/Maida, 1.5 cups + 2 tbsp (for dusting)
- Garlic Finely Chopped, 2-3 tbsp
- Active Dry Yeast, 1.5 tsp
- Mixed Dried Italian Herbs, 2 tsp (Oregano, Thyme, Parsely & Basil)
- Warm Water, 1/2 cup (or less)
- Sugar, 1 tsp
- Salt, as required
- Olive Oil, 2 tsp
Prep Work –
1. In a bowl with warm water, add the active dry yeast and sugar. Mix well until the yeast is dissolved fully. Let it sit for 5-10 mins. The yeast would turn frothy/milky in consistency. This means that the yeast is active and would work.
How I made –
1. In a bowl, add all-purpose flour, salt and the frothy yeast mixture. Bring everything together. Knead for 1-2 mins until the dough is smooth. Apply few drops of olive oil on the dough.
2. Place the dough in a greased bowl, cover with cling wrap and let it double up in size in a warm place for at least one hour.
3. For the garlic mix – add 2 tsp olive oil, finely minced garlic and Italian dried herb mix along with salt and mix well.
4. Once the dough is doubled up in size, punch it down gently and shape it into a circle of thickness about 1 cm. Cut the dough along the center and then cut it up into sticks the size of a finger.
5. Preheat the oven at 180°C for 10 mins while waiting for the garlic bread to size raise. Add the garlic seasoning on top of the rolled bread and rub it in.
6. Bake in preheated oven at 180°C for 20-25 mins. Mid way brush some more garlic & herb infused olive oil on the top and sides of the bread and remove it when it is golden and cooked.
7. Serve with cheesy jalapeno mayonnaise or a soup of your choice.
- For the yeast to proof correctly, ensure that the temperature of the water is neither too hot nor too cold. It should be warm enough but not very hot. If the yeast mixture turns frothy after 10 mins, the dough will work for sure.
- Instead of all purpose flour, whole wheat flour can be used but it would not be as soft and light.
- To get good garlic flavor, minced garlic can be added to the dough directly too.
- Mark/Cut the prepared dough into desired shape before baking as it would be difficult to cut it once baked.
- Add grated cheese on top for cheesy garlic bread.
- Brush with olive oil and garlic mixture half way through baking to avoid the bread from drying out.
- To infuse a lot more garlic powder, apply the garlic mix all over the dough after rolling it and fold it in half and roll into a circle again.