Ingredients
- 500g Wright’s Garlic & Rosemary Focaccia Bread Mix
- 2 tbsp olive oil
- 300ml lukewarm water
- 250g butter (room temperature)
- 4 cloves garlic
- Handful of fresh parsley, chopped
- 100g grated mozzarella
- 1 egg, beaten
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Garlic & Mozzarella Tear & Share Loaf
- SERVES: 9
METHOD
1. Combine the bread mix, olive oil and water. Leave in a lightly oiled bowl, cover with a tea towel or cling film, and prove for an hour.
2. In the meantime, make your garlic butter by combining the butter, garlic and parsley
3. Once proved, knead your dough on a floured surface for 5-10 minutes.
4. Divide the dough into 9 equal pieces. Place some of the garlic butter in each one with some mozzarella, then fold over the dough so the mixture’s inside.
5. Repeat for all dough pieces, and place into a large, round cake tin.
6. Add extra mozzarella and garlic butter in between the dough balls, then brush over some egg wash.
7. Bake in an air fryer at 180C for 20 minutes.
A scrumptious tear & share loaf, packed with flavour and oozing with garlic butter...