confit garlicg and caramelised onion no-knead bread
6 cups (900g) ‘00’ flflour+, plus extra for dusting 1½ teaspoons dried yeast 1 teaspoon sea salt flflakes 3 cups (750ml) water ¾ cup (225g) store-bought caramelised onion relish 1 tablespoon brown sugar confifit garlic 4 bulbs garlic, unpeeled 1 cup (250ml) extra virgin olive oil To make the confifit garlic, place the garlic and oil in a small saucepan. Cover with a lid and place over low heat. Cook for 40 minutes or until golden and tender. Remove the garlic, reserving the confifit garlic oil++ and set aside to cool. Carefully remove the cloves from the skins, keeping them intact, and set aside.
Place the flflour, yeast, salt, water and caramelised onion in a large bowl and mix until a sticky dough forms. Sprinkle over the garlic cloves and sugar. Cover with plastic wrap and allow to stand for 4 hours or until the dough has tripled in size and large bubbles have formed. Turn out onto a clean, well-flfloured surface and gently shape into a 20cm round. Transfer to a well-flfloured large tea towel and place in a large bowl. Loosely wrap and allow to stand for 1 hour or until the dough has doubled in size.
While the dough is proving, preheat oven to 200°C (400°F). Heat a 24cm heavy-based ovenproof saucepan in the oven for 10 minutes. Remove from the oven and carefully tip the dough into the prepared pan. Cover with a tight-fifitting lid and cook for 40 minutes. Remove the lid and cook for a further 30–35 minutes or until golden brown and the bread sounds hollow when lightly tapped. Carefully turn out of the saucepan and allow to cool slightly. Dust generously with flflour to serve. Makes 1 large loaf. + ‘00’ flflour is a superfifine flflour that makes for soft and stretchy dough. It’s available from the baking aisle of most supermarkets. ++ You can use the reserved confifit garlic oil to drizzle over salads, pizza or fresh bread. Store refrigerated in an airtight container for up to one week.