Spanish Tomato and Garlic Buns

Here's how:

• 1

  Garlic Oil

  Grate the garlic and mix it with olive oil. Set aside. 

• 2

  Mix together the water, crushed tomatoes, oil, sourdough, and yeast.

• 3

  Mix the dry ingredients and add them to the mixture above.

• 4

  Knead until the dough is smooth and elastic, about 6 minutes in a mixer or 12 minutes by hand.

• 5

  Let it rise, covered with plastic wrap, for about 30 minutes.

• 6

  Divide the dough into 34 pieces, roll them into balls, and coat them in flour. Place them on a baking sheet lined with parchment paper.

• 7

  Cover with a kitchen towel and let rise for about 45 minutes.

• 8

  Preheat the oven to 250 °C and place a pan filled with water at the bottom of the oven.

• 9

  Slice the buns with a sharp knife and place them in the oven.

• 10

  Lower the temperature to 220 °C and bake for about 10 minutes.

• 11

  Remove the buns from the oven and brush the cut surfaces with garlic oil. Bake for a few more minutes. Leave the pan of water in the oven while they’re baking.