Tear And Share Garlic Antipasti bread
Prep time
Cook time
Total time
A delicious tear and share garlic bread loaf with a hole in the centre for multicoloured antipasti, delicious zingy guacamole or olive oil drizzled hummus.
Glamorous Glutton:
Recipe type: Bread
Cuisine: Mediterranean
Serves: 6
  • For The Bread
  • 500g Marriages Golden Wholegrain Bread Flour
  • 1 tsp Salt
  • 7g fast acting yeast
  • 2 tbsp Olive oil plus a little extra to oil your bowl for proving
  • 300mls water at room temperature
  • For the Garlic Butter
  • 100g Softened salted butter
  • 4 Large cloves of garlic, crushed
  • 3 Sprigs of Oregano Leaves removed and chopped (If you can't get fresh oregano use half tsp dried oregano)
  • A handful of parsley, finely chopped
  1. Mix the flour and salt in a bowl, sprinkle over the yeast.
  2. Pour the water into a jug and add the olive oil, make a well in the centre of the flour and gently pour in the water. Using your hands or a wooden spoon stir the mixture together until it forms a dough.
  3. Turned out onto a lightly floured surface and knead for 7-10 minutes until the dough is smooth and stretchy.
  4. Form it into a ball and place into a clean lightly oiled bowl. Cover with clingfilm or a damp tea towel and leave in a warm place for about 1 hour until the dough has doubled in size.
  5. Meanwhile place all the ingredients for the garlic butter in a food processor and whizz together until smooth, set aside.
  6. Once the dough has risen, grease a bundt tin or your cake tin mini pudding tin combo I mentioned in the post.
  7. Take the dough out of the bowl onto a lightly floured surface and roll out to form a large rectangle about 40 cm by 25cm (16 by 10 inches), It doesn't have to be exact. Cut the dough into 4cm squares, again it doesn't have to be exact and if some are smaller it can look quite attractive.
  8. Remove 2 tbsp of the butter mixture and set that aside. Using the remainder, liberally spread each one on one side only with the butter mixture and then fold up the corners and lightly form into a ball with the butter on the inside. Put into the bundt tin and repeat with the remainder of the dough gradually covering the base and building up the sides. Don't pack them too tightly as they need room to expand when they prove.
  9. Cover again with either cling film or a damp tea towel and leave to prove for another hour.
  10. Preheat the oven to 180c, 160c fan, gas 4, 350f, Place the tin in the centre of the oven and Bake for 40 - 45 minutes until well risen, and firm to the touch.
  11. Remove from the oven and brush with the remaining butter mix whilst still hot. Leave to cool for about 20 minutes in the tin then turn out and fill the centre with you fabulous antipasti. Serve with cold meats of your choice.
Recipe by Glamorous Glutton.com at https://www.glamorousglutton.com/tear-and-share-garlic-antipasti-bread/