Fasting garlic bread with herbs Recipe

Prepare the dough. In a deep bowl, pour 100 ml of warm water to 35°C. Put in sugar and yeast. Stir to dissolve. Put in one tablespoon of flour. Mix with a whisk to get a smooth mass. Cover. Leave in a warm place (at least 25°C) for 30 minutes.

While the dough is puffing, prepare the green sauce. Transfer the herbs to the bowl of a blender. Peel the garlic, put it in a blender. Pour in the oil and blend until the sauce is obtained.

Transfer the dough to a floured table. Roll out into a thick oval layer. Spread the green sauce over the top and reserve 2–3 tablespoons to grease the surface of the bread.

Roll the dough into a roll on the long side. Cut in half lengthwise so as not to bring it 2 cm to the edge. Squeeze the resulting pieces together to get a dense crust. Transfer to a loaf or large cupcake mold lined with baking parchment.

Cover the dough pan with a towel. Leave in a warm place for half an hour to bake. Meanwhile, preheat the oven to 200°C. Turn on the convection mode. Place the dough pan on a baking sheet and place it in the middle of the oven. Bake for 10 minutes, then reduce the temperature to 180°C and turn on the "top-bottom" mode without convection. Bake for about 20 more minutes.

Take out the finished bread in a shape and spread the remaining green sauce. Let it cool for ten minutes. Then remove it from the mold and transfer to a platter. Let it cool for at least another 15 minutes.