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 