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1
Add the sugar to the warm water and stir, once dissolved, add the yeast and stir it in thoroughly, set it aside until it activates.
2
Add the salt, dried oregano, and garlic granules to the flour, and mix together.
3
Once activated, add the yeast mixture to the stand mixer bowl, pour in the oil, pour the flour mixture to the bowl.
4
Using the dough hook attachment, start the machine on the slowest speed, and knead for 10 minutes.
5
If you are kneading this recipe by hand, add all of the ingredients to a bowl, and partially mix it all together, tip it out onto your worktop, and knead the dough for 10 minutes, then carry on with recipe.
6
Turn out the dough from the mixer, and form it into a ball, place it into a lightly oiled bowl, cover the bowl, and let it rise for a minimum of 1 hour in a warm draft-free spot, the dough should at least double in size (this may take longer depending on the temperature of your kitchen)
7
After the first proof, turn it out and repeat the process, but only allow it proof for 45 minutes this time.
8
Prepare a vessel for baking this recipe in, I like to use a well-greased, 23cm / 9in oven proof frying pan.
9
After the second proof, turn out the dough onto a non-floured worktop, and knock the dough back, and form it into a ball.
10
Divide the dough ball into 16 equal pieces, and form them into small balls, placing them evenly spaced on a floured work surface.
11
Arrange the balls in the frying pan as so, 10 around the outer rim, then 5, and the last one goes in the middle.
12
Cover the frying pan with a lightweight dry cloth and allow the to proof/rise for 30 minutes.
13
Prepare an egg wash, with 1 small egg and a little milk.
14
When there’s only 10 minutes left on the proof, preheat your oven to 190°C / 375°F / of Gas mark 5.
15
After the 30 min proof, brush the rolls with the egg wash, sprinkle on a little oregano, coarse sea salt, and freshly ground black pepper.
16
Place the pan in the hot oven, and set your timer for 25 minutes.
17
Halfway through the baking time, remove from the oven, and brush again with the egg wash, return to the oven and bake for the full time.
18
Remove from the oven, place on a wire rack and allow to cool for 15 minutes, For safety reasons, place a dry white cloth, on the handle of the pan, in case anyone tries to pick it up.
19
Once cool, place the pan on the table next to a bowl of melted Camembert or Brie cheese, and allow your guests to tear n share, and dip.
20
Enjoy.
Method
Ingredients
400g / 14oz Strong white bread flour
248g / 248mls Lukewarm water / 40°C / 104°F
10g vegetable oil
7g / 2tsp Instant or active dried yeast
6g / ¾tsp Salt
6g / 1tsp Sugar
4g / 1tsp Garlic granules or powder
1g / ¼tsp Dried Oregano
1 Egg (for egg wash)
Sea salt and black pepper for topping
Quality Pastry Brush (Natural bristles)
Flour Sprinkler
Lightweight dough proofing cloth
Bakers Wooden Spoon
FEATURED PRODUCTS
Products we recommend for this recipe
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