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Rec: Garlic Slather Bread by Marcy Goldman. It is really good. She calls for 4 cups of flour.

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Joined: Jul 25, 2007


Posted to Thread #12365 at 2:01 pm on Oct 24, 2008

I used more like 6 all 3 times I've made this.
I don't overnite it like the gal on the link did.
(She used 7 cups of flour). I've made it with Jack and Mozzarella cheese. They both were good.
Marcy posted this at egullet herself. I swear it's not in A Passion for Baking Cookbook. (I can't find it) Email her if you have any questions, she's great. She responds promptly and is so generous. The link is a picture and Marcy's original post.

Garlic Slathered Stretch Bread
A Passion for Baking, Oxmoor House, 2007 (Pizza and Flatbreads Chapter)

I am doing a first! I am contributing a recipe from my new cookbook, A Passion for Baking, (Oxmoor House 2007) as a public service to Egullet. No more pining or wondering about a bread that is the next best thing to….(fill in the blank and trust me, for me, it’s not Hagen Daaz). This simple white dough gets smeared with a garlicky past that bubbles up in the oven and then gets crisp and bakes up into a golden wonder. Leftovers can be sliced in sticks for dipping into marinara or used as a sandwich bread and pressed in a zesty Panini style snack. This has an Olive Garden sensibility about it. This is one of those make-it-once and then make it once a week thereafter recipes. No one remembers anything else about the food when this is served as part of the meal. It’s like the meal where time stands still…….I use Fermipan or Saf yeast for this bread and a bread machine is find for making the dough. For more on this or other recipe help, visit my site where the Baker is IN, for questions.

2 cups warm water
1 3/4 teaspoons rapid-rise yeast
1 3/4 teaspoons salt
4 teaspoons sugar
4 cups bread flour

Garlic Slather Topping
6 cloves garlic, finely minced (I use more but I am starting you off ..s.l.o.w.)
1/2 teaspoon salt
2/3 cup mayonnaise
1 cup Parmesan cheese
3/8 teaspoon mixed Italian herbs
1/3 cup extra virgin olive oil 2 cups mozzarella cheese, shredded Line a large baking sheet with parchment paper and drizzle with olive oil.

In a mixer bowl, hand whisk the yeast and water together and let stand 2-3 minutes to dissolve the yeast. Briskly whisk in the salt, sugar and most of the flour to make a soft dough. Knead with dough hook on the lowest speed for 5-8 minutes, adding in more flour as necessary until dough is resilient but not tough. Remove the dough hook and spray the dough with nonstick cooking spray.

Cover the entire mixer and bowl with a large, clear plastic bag. Let rise until doubled in size, 90 minutes to 3 hours. Turn out onto a lightly floured work surface and gently deflate the dough. Cover lightly with the clear, plastic bag and make the Garlic Slather Topping.

For the Garlic Slather Toppoing, in a mortar and pestle, mash the garlic with the salt to a fine paste. Remove to a medium bowl. Fold in the mayonnaise, Parmesan cheese, herbs and olive oil.

Divide dough in two portions. Stretch each to a long oval or 18 inches by 6 inches or so. Place on the prepared baking sheet, evenly spaced apart. Using the back of a spoon, spread the filling all over the top of each bread. Top each with the mozzarella cheese. Cover lightly with the large, clear plastic bag and let rise 60-90 minutes until puffy.

Preheat the oven to 400 F. Bake until nicely golden on top and topping is sizzling, about 20-25 minutes. Makes two flatbreads which serves 2 greedy people of 6 polite diners.


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