This Spanish Peasant Garlic Bread, known as Gachamigas, is possibly the greatest peasant dish of all time. It´s filled with simple & honest flavors, there´s no oven or yeast involved and it´s all done in about 45 minutes. Serve it as a snack or even as a side, next to some grilled fish or a stew.
This recipe dates back all the way to the medieval times. Where peasants would eat this exact dish. As it was made with affordable ingredients and gave you the energy to tackle on a hard days work.
For the oil, I used extra virgin olive oil, which is the typical oil to make this recipe. However, you can use other oils if you like. I also used all-purpose flour, but you can use whole wheat. Just add in a bit more water as whole wheat flour is denser and heavier.
TIPS & TRICKS to Make this Recipe: Once all the ingredients have been added to the pan, make sure to mix and fold the dough every 3 to 4 minutes. This will ensure that all the dough is evenly cooked.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make this Spanish Peasant Garlic Bread
Spanish Peasant Garlic Bread | Gachamigas
Ingredients
- 1/2 cup extra virgin olive oil 120 ml
- 1 head garlic
- 2 cups all purpose flour 240 grams
- 3 cups water 720 ml
- 1 tsp dried rosemary (optional) 1 gram
- pinch sea salt
Instructions
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Heat a large non-stick fry pan (I used 11 inch / 32.5 cm) with a medium heat and add in the olive oil
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Meanwhile, separate the cloves from a head of garlic and cut a slit on each clove, leaving the skins on
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Add the cloves of garlic into the pan, mix with the olive oil, after 3 to 4 minutes and they´re lightly browned, remove from the pan and set aside
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Add in the flour, mix continuously until all the oil has been absorbed and you end up with a crumbly texture, about 3 minutes, then slowly add in the water while mixing continuously, folding the mixture if you have to
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Once all the water has been absorbed by the flour and you end up with a dough, add in the cloves of garlic (skins removed), season generously with sea salt and add in the dried rosemary, fold the mixture so everything is well mixed, continue to fold the dough every 3 to 4 minutes to ensure the dough is evenly cooking
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After 25 to 30 minutes and all the dough is cooked through, push down on the dough so it molds to the pan, all in a flat layer, cook for 6 to 7 minutes without mixing, then flip the dough (I placed a plate over the pan and flipped it) and go for another 6 to 7 minutes without mixing
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Gently slide the bread into a serving plate and serve, either warm or at room temperature, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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Mike
26 . Apr . 2023Tasty, but needs quite a lot of labour to do the turning, and mine stuck to the pan 🙁
Will try again when I get a new pan
Spain on a Fork
Yes you gotta use a nonstick here 🙂 Much love
27 . Apr . 2023Yodan
Fair disclosure – I haven’t yet tried the recipe but it looks wonderful.
I love ‘peasant’ food and adore Spanish food.
Having just found Spain On A Fork, I’m excited to try many of the recipes (my main regret is I only have one stomach)! Good job with the vids and nutritional info, too.
13 . Apr . 2023Spain on a Fork
Appreciate the comment! Much love 🙂
14 . Apr . 2023Kevin
Such an interesting and easy recipe..!! This definitely takes it to the next level 👍!!
12 . Apr . 2023Spain on a Fork
Yes! Thanks for the comment 🙂 Much love
13 . Apr . 2023Ramya
Cant wait to make this soon for me i love garlic bread sooooooooooooo much i never had spanish peasant garlic bread before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
12 . Apr . 2023Spain on a Fork
Sounds great Ramya! Much love 🙂
13 . Apr . 2023