This is a super simple appetizer or addition to dinner – we have even taken it as a snack to picnics.
I use my yoghurt dough recipe – there are both vegan, soy free and GF options.
Most regularly I use a spelt/soy mix.
- 1 quantity dough (though 1/2 is sufficient for 1 large base)
- 1-2 tbsp garlic olive oil
- 1 tsp Himilayan salt
- 1 tsp fresh, finely chopped, rosemary.
Roll out dough to a pizza shape (thickness depends on how doughy or crispy you like your garlic bread) then brush with oil.
Sprinkle with salt and rosemary.
Place into a preheated moderate oven and bake for about 15 minutes or until golden.
Slice into wedges and serve.
I often make a whole quantity of dough, then freeze half uncooked (tightly wrapped in plastic wrap and placed in a zip lock bag), for an even quicker bread next time.