Get ready to enjoy the aroma of freshly baked corn bread with a garlicky twist! This recipe combines the earthy flavor of cornmeal with the rich aroma of garlic, making it a perfect choice for bread lovers who crave a unique and savory taste. The dough is enriched with olive oil and rises to a soft, fluffy texture that complements the crunchy crust. Serve it warm with your favorite spreads or use it as a side for soups and stews. This corn bread with garlic is sure to impress your taste buds and become a hit at your next gathering!
- 1 cup warm water
- 1 tsp dry yeast
- 0.5 tsp sugar
- 1 cup cornmeal
- 2.5 cups all-purpose flour
- 1 tsp fine sea salt
- 1 egg
- 2 cloves of garlic
- 6 tbsp olive oil
- coarse sea salt, for garnish
- a pinch of dried basil
- a pinch of dried oregano
In warm water, dissolve yeast and sugar, let it sit for a while to activate.
If you can’t find cornmeal in your local stores, grind corn grits in a coffee grinder until fine (this may take some time).
Combine all-purpose flour, cornmeal, and fine sea salt. Add an egg. (Original recipe calls for a no-egg version, but I played it safe.)
Pour the activated yeast mixture into the flour mixture. Knead until you get a smooth dough. Add half of the olive oil.
Beat the dough on the counter for 5-7 minutes. Leave it in a warm place for 1 hour to rise.
In the remaining olive oil, mix minced garlic, oregano, basil, and coarse sea salt. Whisk with a fork.
Punch down the risen dough and roll it out into a 1 cm thick rectangle. Brush it with the garlic oil mixture and cut it into strips about 6-7 cm wide.
Roll up the first strip into a pinwheel, then wrap the next strip around it, and so on. Let it rest for 20 minutes.
Bake at 200°C (392°F) for 30 minutes, or until golden brown.