Garlic bread, but like you've never seen! We're using frozen dough balls and covering them in confit garlic and all the cheese you can think of. The result is the naughtiest, most indulgent garlic bread you've ever had – and it's tearable!
To start, we need to get the confit garlic going. In a small saucepan, add the cloves of a whole head of garlic, peeled, and cover with olive oil (or a neutral oil like sunflower or canola). Bake in the oven, set at 130°c, for an hour or so, until the garlic has darkened slightly, and are soft.
Allow to cool slightly before adding the confit garlic to a bowl, with a pinch of salt, and begin to mash into a paste. Add the pack of dinner rolls and the cheeses, before mixing well until every dinner roll is covered in cheese and garlic.
Add the now covered dinner rolls to a loaf tin, and allow to thaw and prove until doubled in size. Once doubled, drizzle with a little of our confit garlic oil, and finish with a pinch of oregano and chilli flakes.
Bake according to the packet instructions, but if you've thrown that away, go for 35 minutes, at 180°c.
Serve whilst hot for maximum cheese pulls!
