- List Of Ingredients
- 1 x 7g sachet of dried yeast
- 500g strong bread flour, plus extra for dusting
- olive oil
- 50g white or wholemeal bread
- 1 big bunch of flat-leaf parsley (60g)
- 3 cloves of garlic
- 1 lemon
- 200g light cream cheese
- extra virgin olive oil
- Serves 12
GET AHEAD You can do this on the day, if you prefer. Pour 325ml of tepid water into a large bowl. Add the yeast and mix with a fork for 2 minutes. Pour in the flour and a good pinch of sea salt, then use a fork to mix until you can’t move it any more. Now, get your clean hands in there and bring it together as a ball of dough, adding more flour, if needed, to stop your hands and the dough sticking. Knead on a flour-dusted surface for 5 minutes, or until silky and elastic. Shape into a rough ball, place in a lightly oiled bowl, cover with a clean, damp tea towel, and prove in a warm place for 1 hour, or until doubled in size.
Meanwhile, tear the bread into a blender and blitz into crumbs. Rub two 20cm x 30cm trays with olive oil, then evenly scatter over the breadcrumbs. Tear the top leafy half of the parsley into the blender. Peel and add the garlic, then blitz until fine. Squeeze in the lemon juice, add the cream cheese, blitz again until smooth, then season to perfection, tasting and tweaking.
Knock the air out of the dough by punching it with your fist, then divide into two. One piece at a time, pull and stretch out on an oiled surface to 30cm x 50cm. Spread over half the cream cheese mixture, leaving a 5cm border along the longer side that’s farthest away from you. Now, take your time to roll up the dough, starting in front of you, so you end up with a long Swiss roll shape. With a sharp knife, cut the roll into 18 pieces, then place in the tray, swirl-side up, arranging them fairly close together. Cover and prove in the fridge overnight (45 minutes, or until doubled in size, if making on the day).
TO SERVE Preheat the oven to 220ºC. Uncover and bake on the top shelf for 20 minutes, or until golden. Drizzle with a little extra virgin olive oil, to serve.
THE FREEZER IS YOUR FRIEND: With the second tray of garlic bread, shape and prove for 45 minutes, then cover and freeze until needed. Simply bake from frozen for 25 minutes
Together by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2021 Together). Photography: David Loftus.