Garlic bread – in Cafe Baklava way

IMG_3152 Garlic bread is one of the most popular accompaniment with pizza. As per Wikipedia, garlic breads have appeared in the US restaurant menu in mid 90’s. But not much details about the origin of this bread is known. Interestingly, though the origin of the garlic bread is attributed to USA, it’s mostly prepared on the french bread base.

IMG_3142 I decided to give the fougusse shape  to the bread, before applying the garlic butter. But actually shape, is not of a much influencing factor as long as you bake them to almost perfection.

IMG_3144 o grove

I have the fond memories of eating garlic bread in midnight in northwest corner of the world, the tiny town tucked in between the beautiful mountains and atlantic ocean, a very humble recipe, with minimum ingredients. I tried to follow the recipe and elaborated little more with the addition of cheese and some fresh garlic leaves.


It has been quite a hit in my kitchen. Let me know how it turned out for you.



  • 2 cups of all purpose flour
  • 3/4 cup warm water
  • 1 1/2 tbsp instant yeast
  • 2 tbsp powdered sugar
  • 1 tsp salt
  • 1/4 cup vegetable oil (flavorless)

Garlic butter

  • 1/4 cup soft unsalted butter
  • 1 tbsp paprika flakes
  • 1 tbsp chopped fresh garlic leaves(optional)
  • 4-5 garlic cloves – peeled and finely chopped
  • pinch of salt


  • 3 tbsp grated mozzarella cheese (Optional)

Recipe – For the Bread – Add all ingredients together and mix well into and soft dough. Let the dough rest for 1 hour in a warm place. Push the dough own after one hour and let it rest for another 30 minutes. Now give a leafy shape to the dough and set it aside for another 20 minutes.

At this point pre heat the oven at 410 °F or 210 °C.

Garlic butter – Mix all ingredients.  Taste test for salt and adjust if required.

Assembling – Spread the garlic butter on the prepared bread, generously.  Sprinkle the mozzarella on top.

Bake for 20-23 minutes or until the edges of the bread started turning brown.

Slice and serve hot with some more garlic butter or as is. It would taste great at room temperature too.

Makes 2 fougusse shaped breads of 8 inch.

Note – You can have the bread dough prepared a day in advance and keep it in the fridge after the first rise.


6 Comments Add yours

  1. alifemoment says:

    I love your bread recipe, it looks delicious 😊😊😊

    1. cafebaklava says:

      Thank you Allice, for liking the recipe

  2. Vani says:

    Nice recipe and lovely clicks..this bread made me hungry now 🙂

    1. cafebaklava says:

      Thats very kind of you to say that, Vani 🙂

  3. Mansi Nikam says:

    lovely this is! can this be done with dry active yeast? how?

    1. cafebaklava says:

      Nice to see you at this space Mansi. Yes, Instant yeast can be substituted by dry active yeast or fresh yeast in most of the recipes. You need to proof the dry yeast before adding it to the flour, and adjust the liquid quantity, accordingly.

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