Rosemary and Garlic Bread
Omnia Oven Recipe
Whilst travelling in Europe we have found it surprisingly hard to find really nice bread at a reasonable cost. If you want to buy a semi decent loaf you need to spend in excess of 3 euros which when you consider the price of the ingredients if you made it yourself is pretty extortionate.
We therefore tend to try and make our own bread whilst travelling abroad. The Omnia makes it incredibly easy and gives a really good bake if you treat it like cake (bake on a longer lower heat).
One of our favourite bread recipes is rosemary and garlic bread - it goes with anything! We have it as toast in the morning, as sandwich bread for lunch and you can even turn it into full on garlic bread by adding in a bit of garlic butter and re-heating.
It takes about 15 minutes to prepare and knead and then around 1 hour to rise. The bake time is approx 35-40 minutes so all in all - in around 2 hours you have a delicious load of bread which costs a fraction of the cost of shop bought bread and tastes so much better! The best bit is it makes the van smell absolutely amazing whilst its baking!
Rosemary and Garlic Bread Ingredients
- 310g plain flour
- 210 ml of warm water
- 1.5 tsp of quick yeast (sprinkle straight into flour)
- 2 tsp white sugar
- 3 tbs olive oil (extra virgin ideally)
- 1 tsp salt
- 1 to 2 tbs of dried rosemary (use one to start depending on preference)
- 2 tbs of garlic and herb salt mix
- Black pepper
- Sea salt to taste
Rosemary Garlic Bread Method
1. In a large mixing bowl mix the quick yeast, sugar, salt and warm water. Add the olive oil and flour and mix with a large spoon at first and then once formed hand knead for 10 minutes.
2. Add the rosemary, garlic and herb mix and a good grind of pepper and knead for a further 5 minutes. The dough should come together well now and not be too sticky. If it is sticking to the bowl then keep adding a small amount of flour until it forms well.
3. Once well kneaded and formed, oil the mixing bowl and rub a little around the dough to prevent it sticking. Cover the bowl with cling film or tea towel and place in a warm draft free place. In a van/boat this could be in the window if sunny or we often place it next to the heater. Leave for approx 1 hour and it should double in size. If it doesn't put it somewhere warmer and leave it for up to 2 hours.
4. Rub a little oil around the Omnia tin or liner. Once the dough has risen roll loosely into an Omnia doughnut shape and place into the Omnia pushing it to the edges and join together at the ends.
5. Brush the top of the bread with a little olive oil and sprinkle on a good helping of dry rosemary, garlic mix and sea salt. Bake on a low flame for 35-40 minutes until the top is starting to brown a little but make sure you don't over bake and burn the bottom.
Recipe adapted from Chew Out Load
We cook and bake all our cakes, bread and all our food which needs oven cooking in an Omnia oven. It’s a fantastic bit of kit that allows you to oven cook on the stove and so you don’t have to have a built in oven.
To see some of our favourite bakes and cooking recipes that we have used the Omnia oven for see our blogs here:
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