We often have a bit of sourdough pizza base left over when making vegan pizza, when I trim around the edge to get the right size of base, and as we’re usually desperate to start eating the yummy food by then I tend to make it into a garlic bread that we can nom down while our pizza is in the oven!
This recipe includes spices, inspired by one of John’s Native American bread recipes, but you can use just the garlic powder, salt and olive oil if you prefer a more simple flavour.
You will need:
- Small lump of sourdough pizza base (depending on how much garlic bread you want. 1/5 – 1/4 of the recipe would serve 2).
- 2 tsp garlic powder (plus extra to garnish)
- 3 tsp coriander powder
- 1/2 tsp sea salt (plus a pinch to garnish)
- 1 tsp oregano
- 1/2 tsp smoked paprika
- 1 Tbsp olive oil (plus extra to garnish), you can use infused oil if you like.
1. Pre-heat your oven to 220°C
2. Roll out your lump of sourdough base to about the size you want it to end up (no need to be exact, you’re going to fold it all up next).
3. Add the garlic powder, coriander powder, sea salt, oregano, smoked paprika and olive oil to the top of your rolled-out dough, and smooth around so that the spices mix with the olive oil until they’re all damp. Try to keep it near the middle of the dough.
4. Fold each corner in towards the centre until the spices are parcelled in the middle, then squish the dough on a clean surface, kneading until the spices are distributed throughout the dough.
5. Roll out again to the final size and thickness that you want your bread to be and place on an oiled baking tray.
6. Sprinkle with more garlic powder and sea salt, and drizzle olive oil on top. Blend the oil and powder together with the back of a spoon or a clean finger, until they are well combined and the whole surface of the dough is covered with garlic-oil.
7. Bake for 12-15 minutes or until well browned, in an oven pre-heated to 220°C.
For another spin on this recipe, you could include garlic greens (available frozen from some international food shops).