Tear and share garlic bread balls


  • 4 cups self raising flour
  • 1 teaspoon active-dry yeast
  • 1 1/4 teaspoons salt
  • 1 teaspoon granulated sugar
  • 1 1/3 cups lukewarm water
  • 1/3 cup salted butter
  • 2 cloves garlic, crushed
  • 2 tablespoons chopped parsley (Optional)
    • Outline Skewers Sketch


Homemade is definitely best! Most of us like the pull apart aspect of garlic bread, which makes it great for sharing with family and friends! These garlic bread balls are similar to a garlic focaccia and monkey bread mash up. You can make this no-knead (yes you read that right!) recipe in the morning and leave until you are ready to bake.

The individual balls are dipped in garlic butter and snuggled together in an oven proof dish. When it bakes, the butter helps to keep each dough ball separate making it easy to tear and share …

Oven: Temperature 180c

Clean oven of any wood, no fire using the heat of the oven

Door closed.

  • Place the flour, yeast, salt, and sugar in a large bowl and stir together. Pour in the water and stir again, beating the mixture with a  spatula until no floury patches remain. Cover the bowl with an oiled piece of clingfilm and leave at room temperature for 5 hours (if you want to leave the dough for longer than this, refrigerate it after this initial 5 hours at room temperature. You can keep it in the fridge for up to seven days.)
  • In a small pan melt together the butter with the garlic. Stir in the chopped parsley (if using).
  • Punch down the dough, then use a tablespoon measure to scoop up a golf ball-sized chunk of dough. Dip the ball of dough into the butter, turning to coat, then place into a ovenproof dish. Repeat with the rest of the dough, packing them together so they are nestled closely. Keep any leftover garlic butter.
  • Cover the dough with oiled clingfilm and leave in a warm place for 30 minutes.
  • Remove the clingfilm and bake for approx 30 minutes until well-risen and golden. While still warm, brush the dough with any remaining garlic butter. Leave to cool for 10 minutes and serve while still warm.