Tear 'n' Share Garlic Bread

This garlic flat bread is really cheap and easy to make. It's great to share at buffets, parties and barbecues and can be easily adapted include your favourite toppings. I've included a vegan version, for anyone who prefers a dairy-free option.

For the dough

• 1 cup cold water
• 3 cups strong white bread flour
• 1 sachet fast action dried yeast
• 1 tsp salt
• 2 tbsp olive oil, plus extra for drizzling

For the topping

•  4 tbsp butter or dairy-free spread, softened
• 1 tbsp fresh, chopped herbs (I used rosemary, oregano and parsley) 
• 2 cloves of garlic, crushed
• 4 tbsp grated Parmesan-style hard cheese (omit for vegan version)
• A little coarse sea salt (optional)

If you have a bread maker add all of the dough ingredients to the pan and set on the dough setting.

If you don't have a bread maker, mix all the ingredients (except the oil and water) in a large bowl. Add the water gradually until you have a soft but not sticky dough. Cover and leave to rise in a warm place for 45-60 minutes, until doubled in size.

After the dough has risen, divide into 2.
Stretch or roll the dough into two large, flat ovals and place on greased baking trays.

Brush a little more oil over the dough and sprinkle with a good pinch of coarse sea salt.
Using a pizza wheel, cut parallel lines across the dough, leaving a 1-2 cm border to hold the dough together (see picture). 
Leave to rise for a further 20-30 minutes.

Meanwhile, make the garlic butter by mixing the butter, garlic and herbs together - reserve this for later.

Bake in a preheated oven at 220C/200C fan/Gas 7/425F for 10 minutes, or until golden brown.
Removed from the oven and spread half of the softened garlic butter across each flat bread. Sprinkle with the cheese, if using.
Return to the oven for a further 2-3 minutes.

Allow to cool for 5 minutes before removing from the tray and serving.

If freezing or re-heating later in the day, remove from the tray and cool on a wire rack.

Best served warm.

Suitable for freezing. 

Top tip: If you prefer to use fresh yeast, swap the dried yeast for around 15g/½ oz fresh yeast . Increase the flour to 3½ cups.

I'm entering this recipe to this month's Credit Crunch Munch , hosted by Tasty Appetite and founded by Fab Food 4 All and Fuss Free Flavours.


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