I love roasted garlic! I love the aroma in my home, I love how it spreads like butter on my toasted baguette slices, and I love how it is mild and sweet, yet distinctive all at the same time. These gruyere and roasted garlic loaves are kind of large rolls (each one will probably feed two to three people), but they are hard to make smaller and still get the great ratio of melty cheese and sweet garlic. This recipe is adapted from Dough by Richard Bertinet.
- 18 oz Unbleached Bread Flour (3 ¾ cups)
- 2 TBS Coarse Semolina
- 1 ½ tsp Instant Yeast
- 2 tsp Salt
- 2 Ounces Good-quality extra-virgin olive oil (about 5 tablespoons)
- 11 ½ oz Water (just over 12 fl oz in a measuring cup)
- 1 Head of roasted garlic
- 6 oz Shredded gruyere cheese
- Add the water, oil, yeast, then flour and salt into a large mixing bowl. Stir until a rough dough forms. Lightly dust your counter with flour and turn the dough out onto the counter and begin kneading until a smooth and elastic dough forms 10-12 minutes.
- Place the dough into a lightly oiled bowl and cover with plastic wrap. Let the dough rise for 60-90 minutes or until it has almost doubled in bulk.
- Prepare the oven for baking an hour before you are ready to bake. Place a baking stone in the middle of your oven. Preheat the oven to 500 degrees.
- Turn the dough out onto a lightly floured counter and shape the dough into a large rectangle by gently pressing your fingertips into the dough. Spread the shredded gruyere and the cloves of roasted garlic evenly over the dough. Then fold the bottom third of the loaf to the middle then repeat with the top third. Seal the seam tightly. Cut the dough crosswise into three equal pieces. Place the three pieces cut side up onto a lightly oiled baking sheet. Make sure to seal one side of the loaf that has two open ends. Cover with oiled plastic wrap and let rise somewhere fairly warm for 30-45 minutes.
- Put the baking sheet onto your preheated baking stone, quickly close the oven door and turn the oven heat down to 425 degrees. Bake for 20-25 minutes until golden brown. Remove from the oven and transfer to a wire rack to cool. Brush with a little extra-virgin olive oil while still warm.
- 6. Allow the loaves to cool for 15 minutes before slicing.