Bresc BV

Home-made garlic bread with olive tapenade


  • 30 g Bresc Smoked garlic puree
  • 40 g Bresc Halkidiki olive tapenade
  • 40 g Bresc Kalamata olive tapenade
  • 1.2 k flour
  • 50 g yeast
  • 6 dl milk
  • 1 egg
  • 20 g Fleur de Sel
  • Salt

Preparation method

Heat the milk until it is lukewarm and dissolve the yeast in it. Mix the flour with the salt, Smoked garlic and egg. Beat the mixture lightly. Add the milk to the mixture and knead to a dough. When the dough is sufficiently elastic, allow to rest for 40 minutes at room temperature. Continue to knead and leave to rise for 30 minutes. Shape the dough into three large balls and allow to proof for 20 minutes. Bake in the oven at 180 degrees for 30 minutes.