Bread with garlic, cheese and parsley

Huile d'olive de Nyons PDO
Subtle flavour
Pain à l'ail, au fromage et au persil
Photo credit: Céline de Cérou
A PDO
Preparation
35 min
A PDO
Resting time
2h30
A PDO
Cooking time
1h35
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Appetiser Vegetarian

Ingredients

A PDO
For 6 personnes
For the tangzhong (Japanese method):
  • 20 g bread flour
  • 80 g whole milk
Main dough:
  • 300 g bread flour
  • 15 g caster sugar
  • 6 g sea salt
  • 6 g instant dried yeast
  • 90 g whole milk at room temperature
  • 40 g full-fat cream cheese
  • 50 g egg ((1 medium egg))
  • 2 c. à soupe Nyons olive oil PDO
Preparation of roasted garlic:
  • 1 clove of garlic
  • ½ c. à soupe Nyons olive oil PDO
  • 2 pincées pinch of fleur de sel
  • 1 pincée black pepper
  • 50 g Nyons olive oil PDO
  • 1 ½ c. à soupe chopped parsley
  • 1 boule mozzarella
  • 75 g grated cheddar
  • 1 egg
  • 1 c. à soupe water

Tip

As for olive oil, we recommend a fairly mild variety, such as the PDO Nyons, for example. This olive oil belongs to the ‘subtle flavour’ category, meaning it is made from olives harvested when ripe, with aromas reminiscent of dried fruit and low levels of bitterness and pungency. The PDO olive oil from Nyons has aromas of green apple, freshly cut grass and hazelnut, with slightly buttery notes. Other olive oils from the ‘subtle flavour’ family may also be suitable: PDO olive oil from Nice, PDO olive oil from Languedoc, and French olive oils of the Cailletier and Grossane varieties, Tanche...

Instructions

Prepare the tangzhong:

  • Mix the flour and milk in a small saucepan. Heat over a medium heat. Stir until the mixture thickens and reaches a temperature of 65°C.

  • Transfer to a clean bowl. Cover with cling film, ensuring it touches the entire surface of the tangzhong. Leave to cool at room temperature.

Prepare the main dough:

  • Place all the ingredients, except the olive oil and the tangzhong, into the bowl of your food processor fitted with a dough hook.

  • Knead for 10 minutes until the dough starts to come together.

  • Add the Nyons olive oil (PDO) and the cooled tangzhong.

  • Continue kneading at medium speed for 10 to 20 minutes until the dough has a smooth surface and comes away from the sides of the bowl.
  • Place the dough on your work surface and roughly shape it into a circle using your hands and a kitchen knife.
  • Transfer the dough to a clean, lightly oiled bowl, cover it and place it in a warm place, ideally at 26°C.
  • Leave the dough to rise for 1½ to 2 hours, or until it has doubled in volume.
Meanwhile, prepare the roasted garlic olive oil:

  • Preheat the oven to 180°C. Cut off the top of a head of garlic, leaving the cloves exposed. Drizzle with Nyons olive oil (PDO), a pinch of fleur de sel and some pepper.

  • Wrap the head of garlic in aluminium foil or place it in a small ovenproof dish with a lid. Bake in the oven for 45 to 60 minutes, until the garlic cloves are soft as butter (if you’re short on time, you can skip this step and use raw garlic cloves).
  • Leave the garlic to cool to room temperature before moving on to the next step.

  • Crush the garlic cloves (cooked or 3 raw cloves) into a bowl and add 50g of Nyons olive oil (PDO), the chopped parsley and a pinch of salt. Mix with a fork until smooth. Set aside at room temperature.

  • Once the dough has doubled in size: lightly flour your work surface and the top of the dough. Then roll out the dough into a fairly thick square.

  • Spread the garlic olive oil ‘butter’ over the top and add the mozzarella and grated cheddar.

  • Use a pizza cutter to cut the dough into 12 square pieces.
  • Arrange the pieces of dough on their sides in a loaf tin.
  • Cover the loaf tin and leave to rise for 30 to 45 minutes until the dough has risen well.

  • Preheat the oven to 180°C. Whisk together an egg and some water to make the egg wash. Lightly brush the top of the bread with the egg wash. Sprinkle a little grated cheese over the bread.

  • Bake in the oven for 35 to 40 minutes. Serve whilst hot!

Tip

As for olive oil, we recommend a fairly mild variety, such as the PDO Nyons, for example. This olive oil belongs to the ‘subtle flavour’ category, meaning it is made from olives harvested when ripe, with aromas reminiscent of dried fruit and low levels of bitterness and pungency. The PDO olive oil from Nyons has aromas of green apple, freshly cut grass and hazelnut, with slightly buttery notes. Other olive oils from the ‘subtle flavour’ family may also be suitable: PDO olive oil from Nice, PDO olive oil from Languedoc, and French olive oils of the Cailletier and Grossane varieties, Tanche...
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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