Originally posted by Robtard
How would you make garlic bread?
First you make the focaccia dough.
Then once it's cooked you put your olive oil, rosemary, crushed garlic cloves, salt and pepper into a pot. Now I do encourage the use of real butter. You want to cook out that flavour of the rosemary and garlic into that butter oil. Then blitz down the rosemary and garlic, slowly adding the liquid back in. Once it's a good consistency, that's when you spread it onto the focaccia and bake it for a few more minutes.
Pull out and sprinkle with parm ( the good shit. Hand grated)
Then you eat it with your cheap pasta and flavourless canned tomato sauce.
Originally posted by Dave_97
First you make the focaccia dough.
Then once it's cooked you put your olive oil, rosemary, crushed garlic cloves, salt and pepper into a pot. Now I do encourage the use of real butter. You want to cook out that flavour of the rosemary and garlic into that butter oil. Then blitz down the rosemary and garlic, slowly adding the liquid back in. Once it's a good consistency, that's when you spread it onto the focaccia and bake it for a few more minutes.
Pull out and sprinkle with parm ( the good shit. Hand grated)Then you eat it with your cheap pasta and flavourless canned tomato sauce.
While that does sound good, delicious even. It's not real garlic bread in my Italian view.
Originally posted by Blakemore
That's almost like an aioli. Honestly, and this is coming from someone who doesn't like mayonnaise, aioli is awesome.
The Italians in Italy don't butter their garlic bread. In some places it's a minimalist approach.
Bread slices toasted/grilled, pinch of little salt and olive oil and a cut garlic clove rubbed on the top of each slice, sometimes left on top.
Originally posted by Blakemorehey **** you
slap on some old butter on crappy unleavened bread and sprinkle on garlic salt and cheese, cook it and add it to a pizza deal for dummies. Then said dummy can't finish the shitty bread so he freezes it for tomorrow. He then reheats it in the microwave and dips it in his sausage and veg soup (seriously, what even?) and says it was the garlic bread's fault. 😐
Originally posted by RobtardYeah but you still gotta slap some herbs on it. I find parsley goes with fish, rosemary with lamb, thyme with beef, sage with pork, basil with tomato (or veg in general) and oregano with chicken. Idk what to do with tarragon.
The Italians in Italy don't butter their garlic bread. In some places it's a minimalist approach.Bread slices toasted/grilled, pinch of little salt and olive oil and a cut garlic clove rubbed on the top of each slice, sometimes left on top.