Calling all garlic lovers! Today I’m sharing my Parsley and Garlic Babka, a warm bread, drizzled with good quality olive oil, filled with grated garlic and freshly chopped parsley… aka the perfect side to any of your favourite pasta dishes, and in all honestly you could just enjoy this Babka by itself.
This recipe is a fancier twist (literally) to the classic garlic bread! Babka’s are not only beautiful to look at but the twists ensure everyone get’s a crispy section, with a fluffy center.
What you’ll need to make Parsley and Garlic Babka:
- plain flour
- garlic
- parsley
- vegan butter
- olive oil
- water
- fast action yeast
- salt
How to make this savoury Babka:
- Add the yeast to lukewarm water and set aside for 5 minutes or until it becomes foamy.
- Mix in the olive oil with the foamy water.
- In another bowl mix salt and plain flour.
- Pour the wet ingredients over the dry and combine. Knead the dough for 5-10 minutes.
- Shape dough into a ball and pop into a well-greased bowl. Cover and set aside for 45 minutes or until doubled in size.
- Prepare the filling by chopping the parsley into tiny pieces and grating or crushing your garlic. Mix together with some vegan butter.
- Roll out the dough into a rectangle.
- Spread parsley and garlic butter, leaving a slight boarder.
- Roll the dough up length-wise.
- Cut a slit down the middle, and to create the twists just overlap one section over the other, and repeat until you’ve got no dough left.
- Carefully transfer the dough into a pre-greased loaf tin.
- Grease unbaked Babka with some olive oil, cover with a tea towel and allow to prove for another 45 minutes or until doubled in size.
- Bake the Babka for 40-45 minutes. Take the Babka out of the oven, brush some more olive oil on top (around 1 tbsp). Bake again for another 10-15 minutes or until golden.
- Once baked, drizzle a little more olive oil on top.
- Happy Baking!
How to store Parsley and Garlic Babka:
I’ll be supriesd if you don’t finsih this Babka in one day, but if you don’t just pop the Babka in an air tight container for up to 2 days.
Other Vegan Bread Recipes:
Print Vegan Parsley and Garlic Babka
- Total Time: 2 hours 20 minutes
- Yield: 5 people 1x
Description
Parsley and Garlic Babka is a warm bread, drizzled with good quality olive oil, filled with grated garlic and freshly chopped parsley.
Ingredients
Babka Dough
- 7 g fast-action yeast
- 180 ml luke-warm water (3/4 cup)
- 60 ml olive oil (1/4 cup)
- 300 g plain flour (2 1/2 cups)
- 1/2 tsp pink salt (or to taste)
Filling
- 30 g parsley (finely chopped )
- 4–6 garlic cloves (grated)
- 28 g vegan butter (2 tbsp)
Instructions
- Combine lukewarm water with the yeast and set aside until foamy.
- Add olive oil with the lukewarm water, and mix.
- In another bowl mix pink salt with plain flour.
- Pour the wet ingredients over the dry, and combine. Knead the dough on a floured surface for 5-10 minutes or until the dough doesn't stick to clean dry hands.
- Shape the dough into a ball and place it into a well-greased bowl. Cover with a tea towel and set aside for 45 minutes, or until doubled in size.
- Prepare the filling while the dough proofs, by combining finely chopped parsley, grated garlic, and softened vegan butter.
- Once the dough has doubled in size, punch the air out and transfer onto a floured surface. Roll the dough out into a 10.5 x 8.5 inch rectangle.
- Spread the parsley garlic filling on the dough, leaving a slight border.
- Roll the dough up lengthwise, then pinch the seams together. Place the seam side down, and cut a slit in the middle, leaving a section untouched.
- Turn both sections cut sides up, and lift one side over the next and repeat until you get a beautiful twist. Don't worry if it's not perfect!!
- Place the unbaked babka in a well-oiled loaf tin. Gently apply olive oil to the babka. Cover with a tea towel and set aside for 45 minutes or until it's risen once again.
- Pre-heat the oven to 200C/180C fan.
- Bake for 40-45 minutes. Take the Babka out of the oven and brush some more olive oil on top. Bake for another 10-15 minutes or until golden.
- Once baked, drizzle a little more olive oil on top and set aside for 10-20 minutes or until it's cool enough to handle.
- Enjoy!
Notes
What do I do if my flour still sticks to clean dry hands?
Continue kneading the dough and add in a little flour at a time until it doesn’t. Be careful not to add too much flour as we don’t want a dry dough/bread!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Calories: 305
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I had a bunch of parsley left over from a previous dish. I’m no baker, but this recipe seemed easy enough. I tried it, and the result was delicious and pretty. It was light and so tasty. This has got to be one of the easiest and most successful recipes I’ve ever tried. Thanks for the recipe. This is a keeper.