Ingredients
2 tsp | Active dried yeast |
1 tsp | Caster sugar |
1 3/100 cups | Milk, luke warm |
2 ½ cups | Flour, sifted |
1 tsp | Sea salt flakes |
1 ½ Tbsp | Olive oil |
2 heads | Garlic, cloves seperated, peeled (Main) |
2 Tbsp | Balsamic vinegar |
2 Tbsp | Brown sugar |
2 Tbsp | Rosemary leaves |
Directions
- Preheat oven to 180C. Combine yeast, sugar and milk. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
- Combine flour, salt, 1 Tbsp oil and yeast mixture and mix until a dough forms. Knead on a lightly floured surface for 5 minutes or until smooth and elastic.
- Place in a lightly greased bowl, cover with a tea towel. Set aside in a warm place for 30 minutes or until doubled. Heat remaining oil in a 22cm ovenproof frying pan over low heat.
- Add garlic and cook for 10 minutes. Add vinegar, sugar, salt and pepper and cook for 5 minutes or until caramelised.
- Sprinkle with rosemary. Press bread out to a 22cm round and place on top of mixture in the frying pan. Bake for 30 minutes or until golden.