Garlic Bread in the Shape of a Christmas Tree

• strong white flour↗500g g
• packet of instant dry yeast7g g
• golden crystal sugar↗2 tsp
• butter↗100g g

  melted (buy a 250 g pack and use the remainder in the garlic butter)

• oildrizzle of

  for greasing

• fine polenta↗2 tbsp

  or cornmeal

• mozzarella150g g

  (about 20 balls)

• butter↗small knob of
• garlic clove↗1

  minced

• chopped tomatoes2 x 400g cans
• dried oregano↗1 tsp
• red wine vinegar↗1 tbsp
• golden crystal sugar↗2 tsp
• butter↗140g g
• garlic cloves↗4

  minced

• петрушка↗small bunch

  дрібно нарізана (залиште трохи для прикраси, якщо хочете)

Step-by-step instructions

1. 1

   Sift the flour into a large bowl or the bowl of a stand mixer. Add the yeast and sugar on one side of the bowl and 1 tsp of fine salt on the other. Mix, then add the melted butter and 275 ml of warm water. Knead the dough, then knead for 10 minutes by hand (or 5 minutes in the stand mixer) until the dough becomes elastic and soft. Clean the bowl, lightly oil it. Transfer the dough to an oiled bowl so it is well coated. Cover with film or a kitchen towel and leave in a warm place until the dough doubles in volume. Or place the dough in the refrigerator and let it rise slowly for 2 days (bring to room temperature before the next step).

2. 2

   Line a large baking tray with parchment paper and sprinkle it with polenta or cornmeal. Drain the mozzarella and pat the balls dry on paper towels. Place the dough on a work surface and knock out air bubbles. To form the tree shape you need 23 balls. Cut pieces of dough, trying to make each roughly the same size (if you want precision, weigh the dough, divide the weight by 23, then weigh each ball as you cut).

3. 3

   Shape each piece of dough into a disc and place a mozzarella ball in the centre. Lift the edges of the dough to wrap the cheese, sealing them with your fingers. Form a ball and place it on the tray seam side down, in a tree shape. Leave a little space between the balls as they will rise during proofing. You will probably have 2–3 balls without mozzarella – use them for the trunk for those who don’t like cheese. Cover the tray with a layer of oil film and let rest for 30 minutes until the dough has almost doubled in volume.

4. 4

   While the dough is proofing, prepare the dipping tomato sauce. Melt butter in a saucepan, add garlic and sauté for 30 seconds until fragrant. Add tomatoes, oregano, vinegar, sugar and a pinch of seasoning. Simmer for 30 minutes until the sauce thickens. Preheat the oven to 200 °C (180 °C convection, gas 6).

5. 5

   When the dough is ready, remove the tray cover and bake for 20–25 minutes until golden. Meanwhile prepare the garlic butter. Melt butter in a saucepan, add garlic and sauté for 1–2 minutes until the garlic darkens slightly (but not brown). When the bread is ready, transfer it to a serving tray. Add most of the parsley to the garlic butter and brush the bread with a culinary brush. Let the butter soak in, then brush again. If desired, sprinkle remaining parsley for garnish. Warm the tomato sauce and serve it together with the bread and leftover garlic butter.