Domino’s Garlic Bread Fakeaway

Ahh Domino’s garlic bread.  

As you peel back the layers of foil like wrapping paper on a present, your senses become awash with a warming sense of comfort.  The soft loaf has a sweetness to it, the tang of garlic, the flavour of the herbs bouncing around your mouth. 

As you grab a warm slice between your hands and pull it apart, the delicate strands of the bread melt into a buttery mouthful that consumes you, your eagerness no longer contained.

I didn’t think you could beat a Domino’s Garlic Bread, but this has got to be pretty darn close.  Trial and error has lead me to an impossibly soft dough, slathered in a perfectly seasoned butter with just the right amount of herbs.

Do you want to know what is even better – you can freeze these babies and have them on hand when you get a craving.  No more supermarket own brand garlic bread for you!

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂

The Video Recipe :

The Written Recipe :

Domino's Garlic Bread Fakeaway

I didn’t think you could beat a Domino’s Garlic Bread, but this has got to be pretty darn close! Trial and error has lead us to an impossibly soft dough, slathered in a perfectly seasoned butter with just the right amount of herbs.

5 from 4 votes

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Course: Side Dish

Cuisine: Australian, British, Italian

Prep: 40 minutes mins

Cook: 24 minutes mins

Total: 2 hours hrs 49 minutes mins

Serves: 4

Calories: 530kcal

Author: Tara

Ingredients

 

MetricUS

 

1x2x3x

For the baguettes:

• ▢ 7 g yeast (dried)
• ▢ 3 tsp sugar
• ▢ 210 ml warm water (*see note)
• ▢ 350 g strong white bread flour
• ▢ 1 tsp salt
• ▢ 2 tsp olive oil

For the garlic butter:

• ▢ 120 g dairy free margarine
• ▢ 3 cloves garlic (minced)
• ▢ ⅓ tsp salt
• ▢ ½ tsp mixed herbs

Instructions

 

To make the baguettes:

• Add the yeast, sugar and warm water into a small bowl and set aside for 10 minutes to go frothy.
  7 g yeast, 3 tsp sugar, 210 ml warm water
• Note: By letting your yeast go frothy you are testing that it is active and going to work in your recipe. If it doesn’t go frothy then don’t use it, you’ll need to try another yeast.
• In a large bowl add the flour and salt, stir to combine.
  350 g strong white bread flour, 1 tsp salt
• Add the olive oil and stir again to combine. You may see little globules of oil within the flour but this is fine.
  2 tsp olive oil
• Once the yeast mix is frothy, add it to the flour mixture and stir it in. The dough should come together and pick up most of the flour from the bowl. You shouldn’t need to but feel free to add a touch more flour or water as necessary.
• Lightly flour a surface and your hands and knead the dough for 7 minutes until it is smooth and elastic, kind of like the texture of bubblegum!
• Put the dough in a clean bowl, cover it and set aside in a warm place to rise (prove) for 1 hour, when it should be roughly double in size.
• Lightly flour a smooth surface and your hands. Turn the dough out onto the surface and divide it into two roughly equally sized sections.
• Roll each section of dough into a baguette shape, approximately 25-30cm long.
• Place the two baguettes on a lightly floured tray and cover with a tea towel. Set aside in a warm place to prove for 45 minutes.
• Preheat your oven to 200°C fan (220°C conventional / 400°F / gas mark 7).
• Bake the baguettes for around 12 minutes until golden all over and sounding hollow when you tap their base.
• Set the baguettes aside on a cooling rack to cool completely.

To finish the garlic bread:

• To make the filling, mix together all of the garlic butter ingredients in a bowl until soft and combined.
  120 g dairy free margarine, 3 cloves garlic, 1/3 tsp salt, 1/2 tsp mixed herbs
• When the baguettes have cooled, slice them diagonally with a bread knife. Don’t cut all the way through, just 90% of the way down, leaving them attached at the base.
• Slather the garlic butter onto the inside of each of the slices using a knife or the back of a spoon and finish off by smoothing a generous layer over the top.
• Preheat your oven to 200°C fan (220°C conventional / 400°F / gas mark 7).
• Wrap the baguettes in foil and cook for 12 minutes until warm through. It’s important to use foil to ensure that they don’t brown any more and this way they’ll also stay nice and soft.

Video

Notes

Vegan / Dairy Free / Egg Free / Nut Free / Soy Free

* Your water should be slightly warm to the touch, not hot; around 40°C.

*** If you’d like to make a batch to freeze, go through the entire recipe above up to the point where you slather your baguette in garlic butter and wrap it in foil. At this point pop it in the freezer and when you are ready to enjoy it, put it straight in the oven from freezing (still wrapped in foil). It’ll take around 20 minutes to warm through but just check it is fully de-frosted and hot through before serving.

Recipe inspired by:  Sydney, Australia

Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.

We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

Calories: 530kcal | Carbohydrates: 68g | Protein: 11g | Fat: 23g | Saturated Fat: 6g | Sodium: 986mg | Fiber: 3g | Sugar: 3g | Net Carbohydrates: 65g

Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!