Ingredients:
- 3 cups (375g) all-purpose flour
- 1 cup (240ml) warm water
- 2 ¼ tsp (7g) instant yeast
- 1 tbsp (12g) granulated sugar
- 1 tsp (6g) salt
- 2 tbsp (30ml) olive oil
- ½ cup (115g) unsalted butter, softened
- 4 cloves (20g) fresh garlic, minced
- 2 tbsp (8g) fresh parsley, finely chopped
- ½ tsp (3g) garlic powder
- ¼ tsp (1.5g) salt
Instructions:
- Combine warm water, sugar, and instant yeast in a large bowl. Let sit for 5 minutes until foamy, then stir in the olive oil.
- Gradually add all-purpose flour and salt to the mixture, stirring with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 30-40 minutes or until doubled in size.
- Gently punch down the dough to release air bubbles.
- Roll the dough into a rectangle and fold it into a tight log shape; place on a parchment-lined baking sheet.
- Cover loosely and let rise for another 20 minutes while preheating the oven to 375°F (190°C).
- Cream together softened butter, minced garlic, parsley, garlic powder, and salt until velvety.
- Cut 1-inch deep slits across the top of the loaf, then stuff the garlic butter into the slits and spread the remainder over the top.
- Bake for 18-22 minutes until the crust is mahogany-colored.