2017 Australian Restaurant Guide

Our 2017 Australian Restaurant Guide is out now, celebrating the best eats in Australia. Find it in all good newsagents nationwide.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before August 1, 2016 and you’ll go into the draw to win your choice of adventure!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Confit garlic and thyme bread


Makes 1 loaf.

You'll need

  Bread 8 gm dried yeast 180 gm organic whole-wheat flour 280 gm plain flour 1 tbsp thyme leaves To serve: butter, softened   Confit garlic 3 heads garlic, cloves separated and peeled 125 ml (½ cup) extra-virgin olive oil

Method

  • 01
  • For confit garlic, combine garlic and oil in a saucepan and poach over low heat for 15-20 minutes or until garlic is soft. Remove from heat and cool. Garlic will keep in its oil, refrigerated, in an airtight container for up to 1 month.
  • 02
  • Combine yeast, whole-wheat flour and 340ml lukewarm water in a large mixing bowl and stand for 1 hour or until foamy.
  • 03
  • Combine plain flour, 3 tsp salt and thyme with yeast mixture and stir to combine, then transfer to a lightly floured work surface and knead for 10 minutes or until smooth and elastic. Place dough in an oiled bowl, turn to coat, then cover with plastic wrap and stand for 1 hour or until doubled in size.
  • 04
  • Knock down dough, transfer to a lightly floured work surface, press out into a 20cm x 30cm rectangle, scatter over confit garlic cloves and drizzle with a little confit oil, then fold over one-third of the dough lengthways, then remaining third to enclose. Place on a lightly floured oven tray, cover with a clean tea towel and stand for 2 hours or until doubled in size.
  • 05
  • Preheat oven to 250C. Bake for 5 minutes, then reduce heat to 180C and bake for 40 minutes or until golden. Serve warm with butter on the side. Garlic bread will keep, stored in an airtight container, for 3-4 days.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Jul 2007

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×