Makes 12
90ml olive oil
15 garlic cloves, thinly sliced
1/4 cup coarsely chopped sage
480g (3 cups) all-purpose flour
2 tsp caster sugar
12g dried yeast (about 1 sachet)
For the topping:
6-8 sage leaves,
1 tsp sea salt,
1 clove garlic,
1/4 cup extra virgin olive oil
Heat 60ml oil in a small saucepan over medium heat, add the garlic and cook gently until very tender (1-2 minutes), stir through the roughly chopped sage, remove from the heat, season lightly and cool.
Combine flour, sugar, yeast and garlic mixture and 1 tsp sea salt in the bowl of an electric mixer fitted with a dough hook (or alternatively mix by hand) and mix to combine. With motor running, add 300ml lukewarm water and remaining oil, knead until elastic and shiny (6-8 minutes) or if kneading by hand it may take a little longer perhaps 10 minutes.
Transfer to a lightly oiled bowl, cover and let sit in a warm place until doubled in size (30-45 minutes).
Preheat the oven to 180degC.
Lightly punch (knock) back the dough, divide into 12 pieces, then roll each piece on a lightly floured surface into a 30cm-long cylinder, join ends and then twist into a figure eight. Place on a lightly oiled baking tray and let sit in a warm place once again until risen.
Meanwhile, put the sage leaves and salt into a mortar and pestle, pound until you get a green, fragrant salt, add the garlic clove and pound again until the garlic dissolves. Loosen with the oil and brush generously over the dough twists. Bake until golden (10-12 minutes).
Lovely served warm alongside soup, they are also great reheated the next day.
• Alison Lambert, chef at the Otago Farmers Market, will demonstrate this recipe at the market on Saturday morning.
