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Sourdough Garlic Knots with Confit Garlic Butter, Frico Crust and Pepperoni Marinara
Bakery

Sourdough Garlic Knots with Confit Garlic Butter, Frico Crust and Pepperoni Marinara

5 hServes 8Nutri-Score D€€
from @sol_snack2 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • bread flour (for the sourdough)Grains500 g
  • water (lukewarm, 75% hydration)Beverages375 ml
  • sourdough starter (active, bubbly)Other100 g
  • salt (fine)Spices10 g
  • olive oil (for the dough)Pantry15 ml
  • garlic (whole heads, for confit)Produce4 pieces
  • olive oil (for confit garlic)Pantry250 ml
  • butter (softened)Dairy120 g
  • confit garlic (mashed, half butter half garlic)Produce120 g
  • onion (diced)Produce1 piece
  • pepperoni (sliced)Meat120 g
  • canned tomatoes (crushed)Pantry400 g
  • thyme (leaves picked)Spices3 g
  • black pepper (freshly ground)Spices2 g
  • chili flakesSpices2 g
  • pecorino (finely grated)Dairy80 g
  • parmesan (finely grated)Dairy80 g
  • parsley (finely chopped)Produce15 g

per serving

Nutrition

613kcal

Carbs
56 g
Proteins
13 g
Fat
38 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Saucepan
  • Sauté pan
  • Blender
  • Baking dish ×2
  • Pastry brush
  • Oven

step by step

Method

  1. Make the sourdough

    • Mix the flour, water, sourdough starter and salt into a 75% hydration dough.
    • Add a little olive oil and work the dough until smooth.
    • Cover and let it bulk ferment until doubled and airy.
    Step 1

  2. Confit the garlic

    • Peel the garlic heads and cover the cloves with olive oil in a saucepan.
    • Cook gently until soft and golden, then drain, keeping the confit oil.
    Step 2

  3. Make the 50/50 garlic butter

    • Mash the confit garlic into the softened butter, half butter and half garlic.
    • Mix into a smooth, spreadable paste.
    Step 3

  4. Start the pepperoni marinara

    • Dice the onion and fry the pepperoni in a pan until crisp and porky.
    • Add the onion, black pepper and chili flakes and cook until softened.
    • Add the tomatoes and thyme and simmer into a thick sauce.
    • Blitz the sauce until smooth.
    Step 4

  5. Shape the garlic rosettes

    • Roll the dough out and smear the garlic butter edge to edge.
    • Roll it up like a cinnamon roll, split the roll and twist each piece.
    • Coil each twist into a rosette and place in the tall molds.
    • Proof until puffy.
    Step 5

  6. First bake

    • Bake the proofed knots until golden and set.
    Step 6

  7. Lacquer and coat

    • Brush the hot knots generously with the garlic confit oil.
    • Bury them in a blizzard of grated pecorino, parmesan and parsley.
    Step 7

  8. Second bake for the frico crust

    • Return the knots to the oven until the cheese forms a crisp golden armor.
    Step 8

  9. Serve

    • Serve the knots hot, dragged through the pepperoni marinara.
    Step 9
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