So with the crazy popularity of my HaliDip post the past couple of days, I got a hankering for another Halifax favourite – Garlic Fingers. Garlic fingers are NOT:
- Garlic Bread
- Bread Sticks
- Cheese Sticks
- Sliced into wedges
- Served with marinara sauce or *shudder* ranch dressing
- Ever considered to be a healthy snack
What garlic fingers are is pure deliciousness in a thumb-sized rectangle shape that are dipped (more like dunked) into donair sauce. You’ve just been schooled my hungry friend.
First thing you should do when you want to make Garlic Fingers is make a batch of Donair Sauce. The best Donair Sauce in the world only has three ingredients: 1 can of sweetened condensed milk, 1/3 cup of plain old white vinegar and 1 tsp of garlic powder.
That’s it. That’s all. Other recipes call for evaporated milk and sugar… I find these sauces always get thin and separate. That will never happen with this recipe.
When you combine it all in a bowl and start to stir it, you’ll call me a rotten liar or something under your breath, but trust me, this expired-yogurt-looking-thing will turn into this…
Thick, sweet and tangy with just a hint of garlic. It will never separate and will only get slightly thicker, never thinner.
Now, stop tasting the sauce, cover it and put it in the fridge. Next up in our Garlic Finger adventure is the dough. I use this pizza dough recipe for EVERYTHING, pizza, garlic fingers, calzones and even bread sticks (which again, are not garlic fingers…). Although originally posted here, I thought it was time to give this recipe the attention it deserves and took some step by step photos to help you out. Master this and you will never want to order out again. I will no doubt get flack for this, but there really aren’t any good pizza shops in my neighbourhood. In Halifax proper, yes. In Timberlea? Not so much.
Heather’s Pizza Dough – Makes a 12-16″ thicker crust pizza or 4 calzones
- 1 cup lukewarm water
- 2 1/4 tsp dry active yeast (not quick rise) (this is equivalent to 1 packet)
- 1 tsp honey
- 1 tbsp olive oil
- 1 tsp salt
- 2 1/2 cups all purpose flour (spooned in and levelled with a knife)
Put the water, yeast and honey into the bowl of a stand mixer (if you are some sort of martyr that doesn’t have a stand mixer, fend for yourself). It will look like this…
If your yeast is active, in about 5 minutes it should look like this (if not, you’re in trouble and might want to go get some new yeast)…
At this point, add in the remaining ingredients. No special order, just dump them all in.
Making sure you have the dough hook attachment on and not the paddle, put the mixer on the lowest speed and come back 6 minutes later. During those 6 minutes, I put a big Pyrex measuring cup full of water in the microwave and get it to a rolling boil. This warm, steamy, moist microwave is a perfect spot for pizza dough to rise. When 6 minutes is up, you will have this…
Take the dough off the hook, and while it’s out of the bowl, give it a quick spray of oil, then pop the ball of dough back inside, cover lightly with plastic wrap or tea towel, and put it inside that cozy moist microwave (or your favourite bread-rising spot) for 45 minutes to an hour. It will turn from this…
Gently deflate the dough, form it into a ball that should be as soft yet firm and smooth as Channing Tatum’s butt (or how I assume his butt would be). Put it on a floured board or pizza peel, cover it loosely and let it rest for 10 minutes or so, while you ponder said butt.
Now’s the time to roll, stretch or press the dough onto a lightly greased and heavily floured pizza pan. I start by rolling generally, then give a little stretch or two and then lay it in the prepared pan and give it a bit of a press so it somewhat resembles a circle.
Now, since we are making garlic fingers, this is the time that we would slather the dough with garlic butter (and get that oven preheated to 450 degrees (475 even if not using convection). As for garlic butter, you’ll need around 3 tbsp and you can make your own or just buy some. I make my own and add in as much garlic powder (or in this case Club House Garlic Plus) as you can handle. To 3 tbsp of butter or margarine I’d probably add close to a tbsp of garlic…but I heart garlic. Spread the garlic butter all over the crust, right to the edge and then top with about 2 1/2 cups of Pizza mozzarella. I can’t stress the importance of Pizza mozzarella enough… it’s stringy, chewy and delicious (I always use Mozzarellisma by Saputo).
Bake for 16-22 minutes, depending on your oven. You want the bottom slightly golden and the cheese bubbling and browning. YUM! Remove from oven and cut them into FINGERS, and serve with DONAIR SAUCE. I kid, I kid, but those two things are really important.
Heaven on a pizza pan.
PS. I almost forgot to add that bacon is also sometimes added… if you want to add some crumbled cooked bacon (no bacon bits please, ick), do it after adding the cheese. Although bacon makes everything better, I prefer my garlic fingers without.