Inspired by Dan Lepard’s garlic bread recipe in Exceptional Breads, and with an abundance of Di and Ian’s homegrown garlic on hand, I made the filling and incorporated it into a one kilo batch of my spelt sourdough. Dan revisits the recipe on his forum – well worth a look if you’re thinking of making this!
Garlic Filling
- 3 heads garlic, separated into unpeeled cloves
- 2 tablespoons extra virgin olive oil
- 50ml water
- 1 tablespoon balsamic vinegar
- 2 tablespoons caster sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried rosemary leaves (or 1 sprig fresh rosemary, leaves picked and chopped)
1. Place the unpeeled garlic cloves in a saucepan and cover with boiling water. Simmer for 3 – 4 minutes.
2. Drain well, and cover the cloves with cold water to cool, then peel them.
3. Heat the EVOO in a frypan over medium heat and gently brown the peeled cloves until lightly browned but not burnt.
4. Add the balsamic vinegar, water, sugar, salt, pepper and rosemary and simmer for 5 minutes until the syrup reduces to a sticky caramel. Scrape the mixture into a small bowl to cool, then fold it into your prepared sourdough (or yeasted dough) as shown below. Enjoy!
Fig Jam and Lime Cordial 
hopping on a plane right now, will be there for tea xx (I wish!)
Hurry, I’ve put the kettle on! :)
I’m so looking forward to making more and more bread this year….feel the confidence rising. First though, I need to make space in the fridge. Looks so lovely
Oz, once you start making your own bread regularly, you’ll never look back! Why do you need space in the fridge for breadmaking, though?
Nice one Celia. It is easy to forget how sourdough can serve as a canvas of creativity..
Thankyou,
Craig
How nice that someone else understands that, Craig! And it’s so true, having a big batch of sourdough is like having a canvas to paint on – I often make up a batch and then spend the next few hours, while it’s rising, planning what I’m going to do with it. What shape it will be, whether or not I’ll fill it with something…sometimes I think the planning is the best bit of the whole process! :)
Cheers, Celia
Your bread does look georgous, mmmmmm,…lovely!
Thanks Sophie! It was very moreish! :)
This looks amazing Celia, I’m excited about trying it! Ever since eating the Brasserie Bread Caramalised Garlic Bread I have wanted to try making something like it and this looks like a suitable substitute!
Thanks Michelle! I remade it earlier this year to use up our stash of frozen garlic – you might be interested in the photos here..
https://figjamandlimecordial.com/2011/01/08/frozen-garlic/
Cheers, Celia