Herb & garlic slipper bread

Smothered in smashed herbs, garlic and oil, these slender breads pack a huge flavour punch. Top with thick slices of tomato and chunks of fresh mozzarella to take this snack to the next level.

By Nici Wickes
  • 2 hrs preparation
  • 20 mins cooking
  • Serves 10
  • Print


Herb & garlic slipper bread
  • 1 1/2 cup warm water
  • 1 teaspoon dried yeast granules
  • 1/2 teaspoon sugar
  • 3 cup flour
  • 1 teaspoon salt
  • 4 tablespoon olive oil
  • 3 clove garlic, peeled, crushed
  • large handful flat-leaf parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon sea salt
  • fresh mozzarella, basil and tomatoes, to serve


Herb & garlic slipper bread
  • 1
    Make a yeast sponge by mixing ½ cup of the warm water with the yeast, sugar and 1 teaspoon of the flour. Stir gently and leave for 10 minutes until it froths.
  • 2
    Mix the remaining flour and salt in a large bowl. Add the olive oil, yeast sponge and enough of the warm water to make a soft dough. I use a butter knife to combine liquid with dry ingredients, then I work it with my hands inside the bowl until it’s firm enough to turn out and knead on a floured bench. Work for 10 minutes, then shape into a ball.
  • 3
    Lightly oil the bowl (there’s no need to wash it) and return the dough, rolling it once to ensure it’s oiled all over.
  • 4
    Cover loosely with a plastic shopping bag and place in a warm place – I use my car – for 30 minutes or until it has doubled in size.
  • 5
    While the dough rises, place the garlic, parsley, olive oil and sea salt in a food processor to make a chunky, oily paste. Set aside.
  • 6
    When the dough has risen, punch it once and leave for 5 minutes before dividing into 8-10 pieces. Roll each into a long oval shape. Work quickly and with a light touch.
  • 7
    Transfer to a floured oven tray. The pieces can sit close together but preferably shouldn’t be touching. Allow to rise again for 20 minutes or until puffy.
  • 8
    Dent each with your fingertips, then pour or spoon the herb mixture over.
  • 9
    Bake for 20 minutes or until they are beginning to go golden and cooked underneath. Serve with slices of fresh mozzarella, basil and tomatoes.

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