About this recipe:This is a round, pizza-style flat bread, topped with homemade garlic butter. Feel free to top the garlic bread with oodles of mozzarella cheese, if desired. It's the perfect side to any Italian meal. This recipe calls for a pizza stone.
Place all the ingredients for the bread base into the bowl of a stand mixer with dough hook attachment and knead for 8-10 minutes. Alternatively, you can work the dough with your hands.
When the dough is ready divide into two equal sized pieces and place each into a greased bowl. Cover and let rise for 45 minutes to 1 hour or until double in size.
Meanwhile, cut the head of garlic in half horizontally exposing the cloves. Place into a bowl with 2 tablespoons water and cover with cling film. Microwave for 1-2 minutes or until cloves are very soft. Let cool covered.
Once the garlic is cool enough to handle, pop the softened cloves out of their skins into a bowl and mash. Mix with butter and parsley. You may need to add a little salt.
Preheat a pizza stone on the oven floor (or lowest shelf) to 260 C / Gas 10, 30-45 minutes before wanting to cook your garlic bread.
Transfer each dough ball onto a floured surface and roll to at least 23 cm (9 inch) in diameter. Spread half of the garlic butter over the base and transfer to the pizza stone. Bake for approximately 4-5 minutes, or until the base cooked with brown spots on the bottom. Repeat. Slice and enjoy!
If you're not a fan of wholemeal flour, you can substitute in plain flour.
You can also roast the garlic bulb in a foil pouch at 200 C / Gas 6 for 30-45 minutes.
The pizza dough can be made up to 2 days in advance. Simply chill the dough balls for a slow, cold rise. Allow them to come to room temperature for 1 hour, whilst preheating the pizza stone and proceed with the recipe from step 6.