Garlic Bread Vegano Recipe

Portion and shape dough

If using prepared pizza dough (approx. 500 g), divide into two equal pieces for two large garlic breads or keep whole for one large. Lightly dust a work surface with the 2 tbs flour. Flatten and stretch each piece into an oblong/rectangular pizza-base shape about 25 x 15 cm and roughly 1 cm thick. Cover with a tea towel and allow to rest for 15 minutes if the dough resists stretching.

If you have a wood-fired oven, preheat it to the highest practical temperature (around 400–500°C / 750–900°F inside the dome). If using a home oven, preheat to 250°C (480°F) with a baking stone or inverted baking tray on the middle rack for at least 45 minutes to heat thoroughly.

Make garlic herb butter

In a bowl, combine 100 g softened vegan butter and 1 tbs olive oil until smooth. Add 4 minced garlic cloves, 3 tbs chopped parsley, 1 tbs chopped oregano, 1 tsp lemon zest, 1 tsp salt and 1/2 tsp black pepper. Mix thoroughly until fully incorporated. Taste and adjust salt or lemon zest if needed.

Reserve about 2 tbs of the mixture for finishing drizzle/garnish (optional).

Spread garlic butter

Place the stretched dough(s) on a peel or parchment-lined tray. Using a spatula or the back of a spoon, evenly spread a generous layer of the garlic herb butter over each dough, leaving a 1-cm border around the edge for a crust. Use all but the reserved 2 tbs of the butter mixture.

Add vegan cheese

Evenly sprinkle 250 g shredded vegan mozzarella over the buttered surface. If using, scatter 30 g vegan Parmesan-style topping and 1/2 tsp crushed red pepper flakes for a touch of heat. Lightly brush the exposed crust edge with 1 tbs olive oil.

Bake in a wood-fired oven

Slide the garlic bread directly onto the wood-fired oven floor or hot baking stone. Bake quickly for 60–90 seconds in a very hot oven (time will depend on oven temperature) — watch for the crust to blister and char slightly and the cheese to melt and bubble. Rotate once for even cooking.

Bake in a home oven

Transfer the garlic bread (on parchment) to the preheated baking stone or inverted tray. Bake at 250°C (480°F) for 8–12 minutes, rotating once midway, until the crust is golden and blistered and the vegan cheese is melted and slightly browned at the edges.

Remove the garlic bread from the oven and transfer to a cutting board. Immediately brush any remaining reserved garlic herb butter (2 tbs) over the hot cheese and crust for extra gloss and flavor. Sprinkle 1 tbs fresh chopped parsley and, if desired, a light dusting of extra vegan Parmesan-style topping.

Cut into 6–8 slices (for two dough pieces) or 8–10 slices (for one large) using a pizza cutter or sharp knife. Serve hot.