Recipe of the Week JB's Garlic Confit Yeast Bread

So the supermarket shelves are empty of bread? Fear not. Here’s our Head Chef JB’s recipe for amazing garlic confit yeast bread rolls that you have to try...


  • 1 large whole garlic bulb
  • 300 ml olive oil
  • 500g strong flour
  • 1 small tea spoon of sea salt
  • 25g of fresh yeast (or 7g of dry instant yeast)
  • 300ml warm water


For the roast garlic: place the whole garlic bulb (skin on) in a small oven proof dish, pour over the olive oil and bake for 1.5 hour at 110˚c.  Let the garlic cool in the oil.  Take the garlic out of the oil and squeeze the soft confit garlic pulp out of the skin on to a plate.

In a large mixing bowl mix the flour with the salt. In a smaller mixing bowl whisk the yeast in the warm water (for the warm water I use 200ml of cold water and 100ml of boiling water).  Knead the water in the flour for 7 to 10 minutes until the dough is firm and elastic.  Put the dough in a clean mixing bowl and cover with cling film. Leave in a warm place for the first proof of the dough. The dough should double in size.

Knead back down the dough and incorporate the garlic pulp and add a little more strong flour if needed. Work the dough for a further 5 minutes.  Shape the bread rolls (100g each), place them on a parchment paper on a roasting tray and leave them in a warm place for the second proof. When the bread rolls doubled size, bake for 17 minutes at 190˚C.  Let the bread rolls cooling slightly before serving.