Cheese Garlic Bread Florets

 Hi guys,

You can never go wrong with this cheesy garlic bread roll recipe in the shape of florets. It is a twist on the regular garlic bread, making it more versatile and keeping it uniquely flavourful!

 

Fancy in take, yet simple to make! Do try it. (If you do try it, tag me/send me those pics on Instagram, would love to see it!)

This is a continuation of my Paneer Pizza Blog post. It you have seen that you would know I had prepared a dough and kept aside a small portion to make some cheese garlic bread florets.

Watch the full video here: https://youtu.be/nOpzHGNsWT8

 

What’s that now, some of you may ask. Well, to plainly state these are nothing but a fancy way to say flower shaped cheesy garlic bread. But I assure you it tastes even better than your regular garlic bread or even the garlic pull apart bread. The additional taste resides in the layers of garlic and cheese forming the beautiful florets. And it helps that it looks cheery and cute!

These florets double up as sides to pastas, to be cherished with dips or just gorged on with that evening chai or coffee!

You can check out the dough recipe here, https://madinclinations.blogspot.com/2020/09/panner-pizza-deep-pan-thick-crust-baked.html

Apart from the dough, we will need to prepare the garlic butter sauce which is more like a garnish with an intense flavor. Once again remember that you need to turn up the flavor a notch to actually transfer that flavor to the bread. But you can always add or subtract any spice that doesn’t suit you! I am going to add this into mortar and pestle so that I can squash down what is required and get that chunky concentrate for my oil.

Garlic Butter Garnish / Sauce:

✓5-6 large cloves of Garlic crushed

✓10gms of Butter

  (school-pack or some shavings of butter)

✓salt

✓dried Red Chilli flakes

✓dried Basil

✓dried Parsley

✓Garlic Powder

✓Black Pepper Powder

Once I crush my garlic and add all of the above into the bowl, I add 2-4 tablespoons of Olive Oil. You could add more oil (up to ½ cup for this dose and store this mixture in the refrigerator up to 1 month, the flavor only increases and intensifies with time! Now, your garlic sauce/ garnish is ready and you start working on the dough.

If the dough has risen, deflate it a bit. Fold the dough in an envelope fold (helps create layers) and roll it out into a cylinder / log shape and cut it up into the required no of portions. I cut up the dough into 8 portions.

For equal parts, weigh out the whole dough ball. Divide the weight by the no. of portions required, this will give you the weight of one portion. Cut out each portion as per that value. I skipped this & just eye-balled it!

Roll up each portion into a smooth ball an leave it on the counter.

To Make the Garlic Cheese Florets,

✓Pat down on the ball, spread the garlic butter oil on to the circular sheets.

 -Crumble some mozzarella cheese on top of the oil

✓Fold the circle sheets inwards to form semicircles

 -Again spread some garlic butter oil to the surface, crumble some cheese shavings onto it.

✓Further fold them into quarters

✓Pull at the thinner corner fold it downwards and tuck it unto the bottom belly of the folded sheet

✓Set it on the counter to rest

Grease the baking tray with oil/ butter. Sprinkle some semolina (sooji/ rava) or Corn meal (maize) onto the baking tray.

Set the twisted dough onto the baking tray. Keep in mind that they need space to grow so accordingly spread them out.

I am setting my OTG to 180-190 deg C (~370 deg F) for 20 mins in CONVEC function of the OTG.

📌P.S: Different OTGs can have different temperature outcomes, so use this as a reference point but deduct specifics according to your OTG.

My garlic cheese florets come out great even on my worst days. The dough and floret shapes are one of the most forgiving in terms of skillmanship, so don’t hesitate to give it a try. If you do, send me a pic on Instagram, I would love to see it and share in your joy!