From the Heart of the Caucasus: Aromatic Georgian Garlic Bread (Nivriani Puri)
Details
A rustic, fragrant loaf with a punch of garlic, perfect for tearing and sharing.
Ingredients
Instructions
Activate the Yeast
In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until it becomes frothy and blooms. This indicates the yeast is active.
Prepare the Garlic Butter
While the yeast activates, melt the butter in a small saucepan. Add the finely chopped garlic, chopped green onion, dried savory, and red pepper flakes. Stir to combine and set aside.
Mix the Dough
In a large mixing bowl, combine the flour and salt. Pour in the activated yeast mixture and the prepared garlic butter. Mix with a wooden spoon or spatula until a shaggy, cohesive dough forms. The dough should be soft, elastic, and pull away from the sides of the bowl.
First Rise
Cover the bowl with a clean cloth or plastic wrap and place it in a warm, draft-free spot to rise for about 1 to 1.5 hours, or until it has doubled in size.
Preheat and Shape
Place a Dutch oven with its lid on in your oven and preheat to 450°F (230°C). Once the dough has risen, turn it out onto a lightly floured surface. Gently knead it a few times and form it into a round ball (boule.)
Bake the Bread
Carefully remove the hot Dutch oven from the oven. Drizzle about 1 tablespoon of olive oil into the bottom of the pot. Place the dough ball inside. Using a sharp knife, score a cross on top of the dough. Drizzle the remaining 3 tablespoons of olive oil over the top, and sprinkle generously with coarse sea salt and a few more red pepper flakes if desired.
Covered and Uncovered Baking
Place the lid back on the Dutch oven and return it to the hot oven. Bake for 30 minutes. Then, reduce the oven temperature to 400°F (200°C), carefully remove the lid, and continue to bake for another 15 minutes, or until the crust is a deep golden brown and sounds hollow when tapped.
Cool and Serve
Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 20 minutes before slicing. This bread is best enjoyed warm, especially alongside a hearty stew.
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