make garlic bread br br Welcome to Super Kitchen br br In this video we are going to show you delicious make garlic bread recipe. To get text version of this recipe please scroll down till end, you will get other mouthwatering recipes videos links too. br br -------------------------------------------------------- br br Please subscribe our channel to get early access to future-coming delicious recipes: br br Super Kitchen YouTube Channel br br br br Google Plus: br br br br Facebook: br br br br Twitter: br br br br Daily Motion: br br br br ---------------------------------------------------------- br br Other Mouth-Watering Recipes from Super Kitchen br br br * Bread Roll Recipe br br br br br * Home-made Biscuits br br br br br * Peanut Sweet (Chikki) Recipe br br br br br * Nando's Style Peri Peri Chicken Recipe br br br br br * Mawa (Khoya) Recipe br br br br ---------------------------------------------------------- br br br INGREDIENTS: br br br * 12 oz (350 g) plain white flour, plus a little extra for dusting br br * ½ level teaspoon salt br br * 2 level teaspoons easy-blend yeast br br * 1½ tablespoons extra virgin olive oil br br For the topping: br br br * 2 small red onions, halved and then sliced into ¼ inch (5 mm) wedges br br * 4 oz (110 g) pitted black olives, halved br br * 4 teaspoons chopped fresh rosemary br br * 1 teaspoon sea salt br br * 1 tablespoon olive oil br br br Steps Of Making: br br br 1- Begin by sifting the flour and salt into a large mixing bowl, then sprinkle in the yeast and mix that in. br br br 2- Next pour in 7½ fl oz (210 ml) warm water along with 1½ tablespoons of olive oil and mix everything to a dough that leaves the sides of the br bowl clean (if necessary you can add a few more drops of water). Now turn the dough out on to a lightly floured surface and knead it for br about 10 minutes (alternatively you can use an electric mixer with a dough hook and process for 5 minutes). br br 3- When the dough feels very bouncy and elastic, return it to the bowl, cover with clingfilm and leave in a warm place until it has doubled in br size (about 1½ hours or more depending on the heat in the kitchen: if there's no suitable warm place you can sit the bowl over a saucepan of br warm water – but not over direct heat). After that, turn the dough out on to the work surface and punch the air out by kneading it again for br 2-3 minutes. Now it's ready for topping. br br 4- Take two thirds of the olives and push them evenly into the dough, then divide the dough into four and place the sections on an oiled baking br sheet, then use your hands to pat out each piece into a sort of oblong, rounded at the ends and measuring 4 x 3 inches (10 x 7.5 cm). Next, br sprinkle a quarter of the remaining olives and a quarter of the rosemary and onions on to each piece. br br br 5- Finally, sprinkle the surface with sea salt and drizzle the olive oil all over each focaccia. Cover with a damp tea cloth and leave the dough br to puff up again for 30 minutes. br br 6- Meanwhile, pre-heat the oven to gas mark 5, 375°F (190°C). br br 7- When the 30 minutes are up, bake the breads in the oven for about 15 minutes or until they are golden round the edges and look well cooked in br the centre. br br 8- Cool on a wire rack and serve warm.