Garlic & Onion Bread Roulade is probably the best garlic bread I have ever eaten. It’s dense, but soft and moist, full of rosemary, caramelised onions and garlic aroma. It tastes really lovely on its own, but also goes great with cold plates, cured meats, a bowl of olives ect. or simply with a thick layer of “you can never have too much” butter.
Like most respectable breads Garlic & Onion Bread Roulade needs proving and there is simply no way around the magical time bread needs to raise into what makes it taste and smell so good. It is best to start by making the dough itself, and while it is resting and raising in a nice and warm place you can focus on making the onion, garlic and herb filling.
When you finish have a look at Dutch Oven Bread. “The art of making bread” captures beautifully the time, patience and commitment that making bread requires. It illustrates how a sour bread is made. I love the light and the atmosphere in this video.
Back to Garlic & Onion Bread Roulade
There really is something quite special about making your own bread. Whatever they say, to me it just doesn’t get any better than the “homemade for loved ones in mind”. I don’t make bread very often, but when I do, I enjoy the process and find it meaningful and fulfilling. I love the part when you knock on the loaf to hear the reassuring hollow sound coming from its heart.
In this Garlic & Onion Bread Roulade I chose to go for a simple onion, garlic, herb filling, which can be easily transformed into something you like in particular. Think sun dried tomatoes and basil, olives and oregano, mushrooms and thyme, or maybe another favourite herb you could combine with the onion and garlic roulade filler. Note about mushrooms: make sure there isn’t too much moisture in your filling, which is likely if you use fresh mushrooms or tomatoes.
Please enjoy and share your thoughts in comments below.
- 1 tbsp dry active yeast
- 1 tbsp sugar
- 400 ml lukewarm milk
- 60 ml vegetable oil
- 550 g strong white flour (I sometimes use a mix of dark and white rye flour instead)
- 2 tbsp caraway seeds (optional)
- 1 tbsp salt
- 40 ml vegetable oil
- 1 tsp dried rosemary
- 6 large garlic cloves
- 2 medium onions
- 1 tbsp melted butter
- ½ tsp salt
- In a 1 litre bowl mix sugar and yeast with 50 ml lukewarm milk and leave for 10 minutes, or until it becomes creamy and starts foaming.
- Add the rest of milk and 60 ml of oil into the activated yeast and milk mixture and combine together.
- In a separate, big bowl mix 1 tbsp of salt with 500g flour and caraway seeds and pour in the content of the bowl with the yeast and milk in. Using a wooden spoon (your hands or a dough paddle on your mixer) combine all ingredients together to create smooth and elastic dough. Add the extra flour if needed.
- Place your dough in lightly oiled bowl, cover with plastic foil and leave in a warm place (inside a kitchen cupboard, maybe) to prove for 2.5-3h, until the dough doubled in size.
- While the Garlic & Onion Bread Roulade dough is proving prepare the filling. Finely chop onions and on slow heat caramelise them in 40 ml oil for at least 30 minutes.
- Mince garlic and herbs, and add them along with salt to the pan with caramelised onions. Fry gently for another 5 minutes, cool down and reserve.
- Oil 9”x5” bread loaf pan.
- On a flour dusted surface, punch the dough a few times (don’t be shy - it’s good for it!) and roll it out to roughly 8 inches wide and 18 inches long. Leaving 2 inches of clear space on the edges all around spread the filling evenly on the surface of the dough.
- Roll the dough up tightly from the short side, seal the edges the best you can, making sure no filling is coming out of the sides. Pat the ends to fit the roulade into the pan comfortably, cover loosely with the plastic foil and let it raise for 60-90 minutes in a warm place.
- Preheat the oven to 190C (375F). Bake for 50 minutes. The Garlic & Onion Bread Roulade should sound hollow and have an inside temperature of 99C (210F) when baked. Brush the top of it with butter and leave to cool down.
- Garlic & Onion Bread Roulade should be served warm or at room temperature.