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Garlic Tear and Share Dough Ball Wreath

Dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan Serves 4-6
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Prep Time 2 hours 20 minutes
Cook Time 20 minutes
Servings: 6
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mediterranean
Ingredients Equipment Method

Ingredients
  

  • 400 g strong bread flour
  • 1 tsp or 4g fast action dried yeast
  • ½ tsp fine table salt
  • 1 tsp dried oregano
  • 1 tbsp extra virgin olive oil
  • 230 ml tepid water
  • 100 g dairy-free margarine
  • 4 cloves garlic minced
  • Zest of ½ a lemon
  • 1 small bunch of parsley about 1 tbsp when finely chopped
  • 1 tsp dried oregano
  • Salt and pepper
  • 10 g soft breadcrumbs

Equipment

  • 1 baking sheet, baking paper and a small oven proof dish

Method
 

  1. Place the bread flour, yeast, salt, oregano and olive oil in a stand mixer or large bowl. Pour in the water and bring to a rough dough. Knead for up to 10 minutes until smooth and bounces back when pressed
  2. Cover and leave to double in size which will take at least an hour.
  3. Meanwhile, make the garlic ‘butter’, combine the margarine, garlic, lemon zest, herbs and seasoning.
  4. Once risen, prepare the baking sheet – line with baking paper and place an ovenproof small dish in the centre. Spread ¼ of the garlic butter over the lined baking sheet and sprinkle over the breadcrumbs.
  5. Knock back the dough and divide into 30-34 even sized small balls. Arrange these around the central dish, on top of the garlic butter with gaps between each ball, as they will rise and merge together.
  6. Dot the remaining garlic butter all over the top of the doughballs. Loosely cover and leave to prove for a second time. This will take about 1 hour.
  7. Preheat the oven to 190 degrees Centigrade.
  8. Season the risen doughballs and bake for 20 minutes until golden. Eat as soon as possible.
  9. Any remaining doughballs will keep until the next day if covered and then warmed in a medium oven for 5 minutes.