I’m totally garlic obsessed. Like if you didn’t already know by now, where have you been? For me, a savoury dish is not complete without garlic (most of the time). In my mind, garlic deserves to be its own food group.
Add some carbs, and there you have a meal! I love the idea that food equals sharing. There is something beautiful about a gathering of loved ones, eating together and sharing. It’s something I admire in many cultures, and something we love to do at home. These dough balls are ideal for sharing (or not sharing) and are pretty quick to whip up! They require a little alone time to rise, but inbetween this, they are pretty low maintenance and cook in under 15 minutes.
My love of doughballs began in my teenage years. I often that the food tied to happy memories is the food that sticks with me and gives a sense of comfort and happiness when eaten. Many trips to Pizza Express with friends were taken through these years, and it’s basically a crime not to order doughballs. Some of my most fun memories are from those years. It’s that time in your life where you get your first taste of independence. Independence and garlic butter are best tasted together.
These should be enjoyed straight from the oven, just enough time to cool down so your fingers don’t melt off, but still, warm. The butter will melt onto the bread, soaking in the herbs and garlic leaving you with the most flavourful dough ball you have ever tasted! Seriously, I PROMISE they are that good.
The recipe for these dough balls is basically the same as for this loaf of bread that we made Bruschetta with. I think if you made up a batch of the tomato bruschetta salad to serve with these, it would be absolutely divine alongside the garlic butter! Overall these are great as a starter, a side, or just for the middle of the table on a Summer evening outside with a barbeque. Ahhh how I hope we get a good summer this year. You never can be sure in Europe though…
[cta id=”2723″ align=”none”]
Doughballs with Homemade Garlic Butter
450g Strong Plain White Flour (Bread Flour)
1 Level Tbsp Dried Yeast
1 Tsp Sea Salt
300ml Warm Water
6 Tbsp Olive Oil
For the Garlic Butter
1-2 Clove of Garlic Minced (depending on how garlicky you like things!)
Small Bunch of Fresh Parsley chopped
1. In a large bowl, mix together the flour, yeast and salt and stir thoroughly to combine evenly.
2. Make a well in the centre of the flour and add the water and 5 Tbsp of the olive oil. Stir with a spoon until the dough comes together, then turn out onto a well floured surface and knead for 5 minutes.
3. Place the kneaded dough into a large bowl lightly greased with olive oil. Cover the bowl with cling film (also oil the side of the cling film facing the dough). Leave to prove for about 60-90 minutes or until doubled in size. I like to put the bowl in the oven (leave the oven off!) and place a small bowl filled with just boiled water from the kettle at the bottom of the oven. This creates a warm, damp environment with no drafts for the dough to rise.
4. Once the dough has doubled in size, turn it out again onto a well floured surface. Knead again for a minute to knock out all the air. Cut the dough in half, then in half again and continue until you have 32 equal pieces. Shape them into little balls and place on a flat baking tray lined with parchment paper. Cover again with oiled cling film and place back into the oven to prove for another 30 minutes. After 30 minutes remove from the oven and preheat it to 180 degrees Celsius. Brush the top of each doughball with olive oil and sprinkle with a little sea salt. Bake for 12-15 minutes or until the Dough Balls are golden brown and cooked through.
5. In another bowl, mix the room temperature butter with the minced garlic, finely chopped parsley, salt and pepper. All of these elements can be adjusted to suit your taste.
6. Serve the doughballs immediately with the fresh garlic butter for dipping!