Garlic Twirl Dough
500 grams bread flour
325 grams water
3 grams yeast
37 grams EVOO
11 grams salt
15 grams (or 1 and 1/2 tablespoons) chopped garlic
60 grams (or 1 cup) chopped parsley
30 grams (or 1 cup) grated Parmesan
60 grams (or 6 tablespoons) EVOO
- Heat 50-gram of water to 90F~95F (lukewarm temperature) and dissolve the yeast in it. Set it aside for 5 minutes. Meanwhile, mix flour with the salt (the dry goods) and the rest of the water with EVOO (the wet goods). Keep the wet-goods and dry-goods separately.
- When the 5 minutes are up, add the yeast mixture and the wet-goods to the dry-goods in a mixing bowl. Mix the ingredients into a dough with a bare hand or a wooden spoon. The dough will be wet and sticky. Cover the dough with a plastic wrap and set it aside for 30 minutes.
- After 30 minutes, stretch the dough from the sides and fold it over to the top. Do the stretch-n-fold step a few times and flip the dough over, with the folds facing down. The dough should be smooth at this point. Cover the dough with a plastic wrap and set it aside for 2 hours or until it doubles in size.
- Meanwhile, prepare the fillings. Mix chopped garlic, chopped parsley, and EVOO together. Keep the grated Parmesan separately.
- Once the dough doubles in size, portion it into 9 oz. and then shape them into balls (the result is 3 pieces of 9 oz. and 1 piece of 3 oz.). You could refrigerate the dough overnight, which will enhance the flavor, or let the dough proof for another hour or so until it doubles in size.
- If using a refrigerated dough, take the dough out of the fridge and let it come to a room temperature, above 68F. Roll the 9-oz. dough out to 1/8-inch thick rectangle, about 15-inch in length.
- Add the garlic mixture first and spread it around evenly on the dough and leave 1/2-inch space from the sides. Add the grated Parmesan on the top.
- Start from the longer side of the rectangle, roll up the dough into a big cigar. Cut the cigar into 1-inch segments. Flip the segments over to reveal the cross-section and then let them rest for another 30 minutes until it doubles in size. Meanwhile, pre-heat the oven to 425F.
- After 30 minutes of rest, drizzle extra EVOO on top of each garlic twirls and sprinkle a pinch of grated Parmesan on top. Bake in the oven for 15 minutes until golden brown.
- Serve garlic wheels warms with marinara sauce.