Garlic Fingers Recipe

Mix and proof dough

In a large bowl, combine the warm water (about 105–115°F / 40–46°C) with the sugar and instant yeast. Let sit 5–7 minutes until foamy. Add the flour and salt, then olive oil. Stir until a shaggy dough forms.

Turn dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 4–5 minutes). Form into a ball.

Place the dough ball into a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Once risen, punch down dough and transfer to a parchment-lined baking sheet (an oblong 12x16 inch or a large half-sheet). Stretch or roll dough into a roughly 10x14–16 inch rectangle, about 1/2 inch thick. Let rest 15 minutes while you prepare toppings and preheat the oven to 475°F (245°C).

Roast the garlic

Preheat oven to 400°F (205°C). Slice the top 1/4 off each garlic head to expose the cloves. Place each head on a piece of foil, drizzle with 1/2 tablespoon olive oil per head, season lightly with salt, wrap tightly, and roast 35–40 minutes until very soft and caramelized. Let cool until manageable.

Squeeze the roasted garlic cloves from their skins into a small bowl and mash to a paste with a fork.

In a separate heatproof bowl, melt the unsalted butter gently (microwave short bursts or in a small saucepan). Stir the roasted garlic paste into the melted butter. Add chopped parsley, chives, thyme, 1 teaspoon salt, and 1 teaspoon black pepper. Taste and adjust seasoning. Keep warm or at room temperature.

Prepare bacon lardons

While dough is resting, cook the smoked bacon lardons in a skillet over medium heat until crispy, about 6–8 minutes. Transfer to a paper towel–lined plate to drain. Reserve about 1 tablespoon of rendered bacon fat if desired; otherwise discard or save for another use.

Brush the stretched dough evenly with the roasted garlic herb butter, leaving a 1/4-inch border around the edges. If butter solidified, warm slightly so it spreads easily.

Sprinkle the grated aged Asiago evenly over the buttered dough. Scatter the cooked bacon lardons across the cheese. Lightly drizzle the extra virgin olive oil around the border and a few spots over the cheese to encourage browning. Optionally sprinkle red pepper flakes for mild heat.

Using fingertips, gently press dimples across the top of the dough (traditional for garlic fingers) to create small pockets that hold the butter and toppings.

Bake

Bake in the preheated oven at 475°F (245°C) on the middle rack for 10–14 minutes, rotating once, until crust is golden at the edges and cheese is melted and lightly browned. If using a convection oven, check at 8–10 minutes.

Remove from oven and immediately brush any exposed crust lightly with additional roasted garlic butter for shine and flavor. Let rest 2–3 minutes.

Scatter the finishing chopped parsley over the top, slice into fingers (traditionally 8–12 strips), and serve hot with a side of garlic dipping sauce or marinara if desired.