Olive oil and garlic bread

Peel the 3 cloves of garlic, either with a garlic peeler or by putting them in a glass jar with

lid and shake them vigorously.

In a frying pan, put the oil and a sliced ​​garlic clove, and sauté over low heat.

In a saucepan, boil the milk and the two remaining garlic cloves for about 10 minutes over medium heat and

crush.

Mix all the ingredients (reserve a little milk for the end of kneading), except for the

Yeast. And knead the mixture.

Add the yeast with a little milk and finish kneading until you get a dough

homogeneous.

Let the mixture rest for about 20 minutes, covered with plastic wrap.

Divide into the desired weight (250 grams) and shape into balls. Again, let it rest for 10 minutes.

Roll out the dough to a thickness of 1 cm, using your fingers and a little oil.

Ferment at a temperature of 25º C or until it doubles in volume.

Preheat the oven to 200º C.

FINISHED DISH:

Bake in the oven at 200ºC for about 15 minutes for small pieces and 20 minutes for large pieces.

Once it has a golden color and is cooked through, remove from the oven and let it rest for about 10 minutes.

Then, we can chop it up and serve it alone or with a drizzle of oil and a pinch of salt.