Get the recipe for Extra Virgin and Garlic Satchel Bombe
This little ditty has become one of my customers’ favorite breads. The slowly roasted garlic in extra virgin oil is steamed in a small bag of crispy dough. The ricotta gem inside adds the supple garlic heaven and is countered with a cool and thick garlic tomato vinaigrette. I sometimes use strings of chives or long leeks to tie. Please note: If your oven cooks with very strong top heat, you may benefit from baking these at 450 for 15 minutes. John Gutekanst talks about this hot appetizer in his article: A guide to cooking oils in the pizzeria.
Extra virgin and garlic bag bomb
Author: Pizza today
Type of recipe: Appetizer
- 2 cups whole peeled garlic cloves
- (about 10 ounces)
- ¼ cup extra virgin olive oil
- 5 sprigs of fresh thyme tied in a small bundle
- 3.4-ounce proprietary pizza dough balls
- 3 tablespoons whole milk ricotta cheese
- 3 lengths of 12 inch culinary twine
- 6-7 large, premium cans of pear tomatoes (about 12 ounces) (such as Valoroso or San Marzano)
- 1 teaspoon red wine vinegar
- 5 ciliegine fresh mozzarella balls, (small balls) cut in half
- 3 leaves of fresh basil
- Salt and pepper to taste
- Put the whole cloves of garlic, the bunch of thyme and ¼ cup of extra virgin oil in a small pot and put them in a 300 degree oven for 3.5 hours. The garlic will turn dark golden and shrink a little.
- Once done, set aside to cool.
- While cooling, use your fingers to drain the tomatoes of their juice and pull them in half and then into rough strips.
- Put in a bowl with a pinch of salt and pepper and a teaspoon of red wine vinegar.
- Pour ¼ cup of the garlic pan oil into the tomato mixture and stir gently. Set aside to marinate.
- Preheat a blanket oven to 500 F.
- Form 3 discs approx. 4 inch diameter of your proprietary pizza dough and place them all on a parchment lined tray.
- Take kitchen twine and double each string.
- Using a slotted spoon, place 30 of the slow-roasted garlic cloves in the center of each round with a pinch of salt.
- Place a 1 tablespoon dollop of ricotta on top of the garlic. You may have some oil residue creeping to the edge of the dough, and you need to prevent it from obstructing the seal by pulling up in various places. Do not pull the dough off the tray, otherwise you will stretch it too much and ruin the shape.
- Fold the dough in half.
- Starting at one end, fold the dough into an “S” shape all the way up the folded crescent. You may need to use your pinky fingers to hold up the other end if oil leaks out.
- Tuck all the folded dough into the top of the bag, leaving 1 inch above your now tightening fingers.
- Pinch the neck of the dough and tie it with twine.
- Place the tray with the bags in the oven and bake for 12 minutes. Note: These bags are tall. You can turn the top of your oven down in temperature if the top starts to burn. It is important to bake the outside without having any raw dough in the middle.
- Place the garlic-tomato vinaigrette on a plate and top with half mozzarella balls.
- Place the garlic table bomb in the center of the plate, remove the twine and sprinkle with basil. Enjoy.
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