Ingredients
The following ingredients have 12 Servings
- 50 g almond flour
- 50 g extra-fine almond flour
- 1 tsp baking powder
- 1 tsp garlic powder
- generous pinch of salt
- 170 g grated mozzarella cheese
- 85 g full-fat cream cheese (soft cheese)
- 1 egg
- 50 g unsalted butter (softened (room temp))
- 5 g flat leaf parsley (finely chopped)
- 5 cloves garlic (peeled and crushed)
- pinch salt
Instruction
- Preheat the oven to 170°C (fan oven). This is 190°C for conventional ovens (or 375°F / gas mark 5).
- Combine the almond flour, extra-fine almond flour, baking powder, garlic powder and salt together in a bowl. Whisk the egg well in a separate bowl.
- Place the mozzarella into a wide-bottomed, microwave-friendly bowl. Add the cream cheese. This is what you should have ready:
- NOTE: If you are concerned about the small amount of potato starch in some store-bought ready-grated mozzarella, you could use fresh mozzarella. However if you do, roughly chop the fresh mozzarella into small pieces. (We melt it anyway, but in this way you can ensure even melting.)
- Place the bowl of cheese in the microwave for 1 min 40 seconds, until the cheese completely melts. VERY IMPORTANT NOTE: If you chose to use fresh mozzarella, you MUST tip out all the excess liquid which separates from the melted cheese as this will make your mixture far too runny. (You won't have this issue when using store-bought ready-grated mozzarella. Macros for this recipe are based on the latter, but I switch up the kind of mozzarella I use in my fathead dough recipes, and as long as I tip out excess moisture from the fresh kind - they are inter-changeable, so use whichever you prefer.)
- While the cheese in the microwave, place the almond flour mixture into a mini food processor.
- Immediately tip the melted cheese mixture into the mini food processor. Blitz well. You may have to stop and scrape down the bowl, or in some cases, unwrap the stringy mozzarella which might 'wrap' around your blade, and blitz until combined.
- Add the egg and continue to mix until it comes together as a sticky dough. NOTE - if you feel like your 'dough' is far too 'wet', add a tablespoon or two of almond flour. You shouldn't have this problem if you tipped out ALL the excess watery liquid after melting the (fresh) mozzarella. (And you won't have this problem at all if using store-bought, ready grated mozzarella.)
- Tip the dough onto a sheet of baking parchment paper.
- After the dough has cooled a little (making it easier to handle), use your hands and a pastry scraper to shape the dough into a long log.
- Run a sharp knife under very hot water, then slice the dough into 12 equal-size pieces - but do not slice all the way through, three-quarters of the way down will suffice. Run your knife under the hot water between each slice. This will help not "squash" the dough when slicing.
- Place the parchment with the sliced dough onto a baking tray. To ensure the log keeps it shape, I scrunched up foil on either side of the log under the parchment to allow the bread to fit snugly in-between. Place the tray in the preheated oven for 15 minutes.
- After 15 minutes, remove the tray from the oven and use your knife to make the incisions again in case they may have baked 'closed'.
- Return to the oven for another 10 minutes.
- In the meantime, make the garlic butter by simply adding the softened butter, finely chopped parsley and finely crushed garlic in a small bowl. Season with salt and combine well. (NOTE: I used a garlic press here to ensure I only yielded the lovely inner garlic flesh. Discard the bits left in the press between crushing each clove.)
- After the full 25 minutes in the oven, remove the tray and fill the incisions with the prepared garlic butter. I used a palette knife to do so, but a small spoon or knife will work fine.
- Return the tray to the oven for 5 minutes, but switch the oven off and allow the residual heat of the oven to gently finish the bread and melt the butter.