Move over shop-bought garlic bread! These cheesy garlic twists might take some effort to make but are worth every stringy, cheesy, garlicky bite.
MAKES 3 TWISTS
FOR THE DOUGH
425 g cake flour
2 tsp sea salt flakes
1 tsp sugar
2 tsp instant yeast
3 Tbsp extra virgin olive oil
300 ml tepid water
FOR THE FILLING
300 g mozzarella cheese, grated
FOR THE TOPPING
100 g butter, melted
2 fat cloves garlic, minced
¼ cup chopped fresh parsley
70 g parmesan cheese, finely grated
1. Make the dough by mixing the flour, sea salt, sugar and yeast in a bowl. Add the olive oil and water and mix well to bring all the ingredients together into a ball of dough.
2. Turn the dough out onto a lightly floured surface. Knead it by pulling, stretching and folding it for about 10 minutes until it is soft and elastic.
3. If the dough is too sticky during kneading, add a bit more flour. Roll the dough into a ball and place in a lightly oiled bowl. Turn the dough in the bowl to coat it with oil as well, and cover with cling film. Place in a warm spot for about 1½ hours until it has doubled in size.
4. Preheat the oven to 200°C.
5. Divide the dough into 9 balls. Flour a work surface and roll each ball into a strip of about 20 cm in length.
6. Place the grated mozzarella cheese evenly down the centre of each strip of dough, then fold the edges over and crimp to seal the cheese mixture. Pinch the ends of three strips together and plait them, pinching the bottom end together to seal.
7. Repeat with the other strips until you have 3 bread twists. Place the twists on a baking tray and set aside.
8. Mix the butter, garlic and parsley in a bowl. Brush the twists well with the mixture and sprinkle with parmesan cheese. Bake for about 25 minutes, until golden brown and cooked through. Leave to cool for 5 minutes before serving.
