Garlic Dough Balls
These garlic dough balls are the best bites of bread you will have all week and they are the perfect way to use leftover pizza dough.
Ingredients
- 200 g warm water
- ½ tbsp active dry yeast
- 315 g flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil
- ⅓ cup olive oil
- ½ tsp salt
- 3 tbsp garlic butter
- parsley
- parmesan
Instructions
- Mix yeast in water and let it sit for 10 minutes. If you are using instant yeast, skip this step and add all dough ingredients in together.200 g warm water, ½ tbsp active dry yeast
- Add flour, salt, sugar, olive oil and mix.315 g flour, 1 tsp salt, 1 tsp sugar, 1 tbsp olive oil
- Place onto your table and knead for 5-10 minutes until a smooth dough ball has been formed.
- Place in a bowl, brush the top of the dough with olive oil, cover with plastic wrap and let it rest at room temperature for 1 hour.
- Punch out the air, and separate into 20g pieces. Roll them into tight balls, using your fingers to create surface tension. It should create about 25-30 balls.
- Place the doughballs on a baking tray and proof for 30 minutes covered.
- In a pan over medium heat, pour over a layer of olive oil, enough to cover the entire pan but not so much that you are deep frying. About 1 cm of oil will be enough.⅓ cup olive oil
- Lay down your doughballs, one at a time into the pan and cook until both sides are golden brown. Will take about 5 minutes each side.
- Immediately brush with garlic butter, salt, parmesan cheese, and parsley.½ tsp salt, 3 tbsp garlic butter, parsley, parmesan