Garlic and herb doughballs recipe celebrating Bake It Great release

Doughballs Small

Hi everyone. Well not only is it bread week on the Great British Bake Off, but my book Bake It Great is released tomorrow.

So here is a really tasty recipe for my garlic and herb doughballs, perfect to go with a few drinks whilst watching GBBO. Using ’00′ flour gives a really tender crumb and they are really addictive.

They are dead easy to do too and well worth a little effort.

First make the dough:

  • 250g ’00′ plain flour
  • 7g instant yeast
  • 50g fine semolina
  • 1/2 tsp salt
  • 210ml tepid water

Place all the ingredients in a bowl and add the water slowly whilst mixing with your hands until all the dry ingredients have been picked up and you have a soft sticky dough. You might not need all the water. Tip out onto your work top and knead for 10 minutes until the dough has become smooth and silky. Place in an oiled bowl and cover with cling film. Leave on one side for an hour to prove. You can also make the dough in your mixer using a dough hook for about 6 minutes.

Whilst the dough proves make the garlic and herb sauce:

  • 130g salted butter
  • 1/2 tsp salt
  • 60g olive oil (not extra virgin)
  • 2 garlic cloves finely chopped
  • 2 tsp dried basil
  • 2 tsp dried parsley
  • 30g Parmesan cheese

Place all the ingredients except the Parmesan cheese in a pan over a low heat and stir until the butter has melted and it just simmers. Take off the heat and leave on one side.

Next make the doughballs:

Line a deep sided roasting tin with silicone coated non-stick baking parchment. I use metal bulldog clips to hold it in place.

Tip out the dough onto a clean work top and divide into 25g pieces. Roll each piece into a perfect ball and place them all evenly spaced apart in to the roasting tray.

Cover with cling film and leave on one side for 30 minutes. Preheat your oven to 160c fan/180c in the meantime and place and rack just below the centre.

After 30 minutes remove the clingfilm and drizzle half of the sauce over all the doughballs. Next sprinkle a little fine semolina over them all for a little crunch followed by an even coating of finely grated Parmesan cheese. Finally give the whole lot a twist of freshly ground black pepper.

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Pop them in the oven for 12 – 15 minutes until golden brown and crisp. While they bake warm the remainder of the sauce on the hob.

As soon as they come out of the oven drizzle the remaining warm sauce over them and enjoy.

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