East Coast Garlic Fingers
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
Nothing fancy here today! This is a classic for a reason, and one of the most East Coast things you could ever make. The Garlic Finger; if you know, you know.
Up there in the pantheon of East Coast dishes with the Lobster Roll and the Donair, the Garlic Finger holds a distinguished spot in the East Coast Food Hall Of Fame.
Be sure to check out my master dough recipe for how to make your own dough at home. It’s easier than you think!
Ingredients:
- 2 tsp dry active yeast
- 1 tbsp honey
- 1 cup + 5 tablespoons warm water
- 3 cups flour
- 2 tbsp olive oil
- 1 tsp salt
- ¼ cup butter
- 4 cloves garlic
- 1 tsp garlic powder
- 3 cups shredded mozzarella
Instructions:
- In the bowl of a stand mixer add yeast, honey, and warm water. Cover and let sit until yeast wakes up and gets bubbly.
- In a separate bowl pour flour, salt, and olive oil.
- Once yeast is bubbly, place mixer bowl back on stand mixer attached with a dough hook. Turn hook on low, and slowly add in flour mixture. It will initially look too dry but don't panic…you're good. Let mixer do it's thing until a ball has formed and then crank mixer to high for 8-10 mins. You want the dough to look really smooth. Once done kneading, form into a ball and place in a lightly oiled bowl. Cover with a cloth and let the dough proof until it doubles in size, about an hour.
- Turn oven to 550 and place pizza stone in oven. It will take about 30 minutes to get hot enough, so plan accordingly!
- Chop 4 cloves of garlic and place into a small pot over medium heat. Saute the garlic for 1 minute and then add butter and garlic powder. Once butter is melted remove from heat.
- Once dough has doubled, punch it down and divide into two equal balls. Roll the balls out using a rolling pin (or wine bottle). Be sure place final pizza shape on a piece of parchment paper.
- Spread garlic butter over dough then cover with cheese. Be sure to avoid the edges.
- Place uncooked garlic fingers (which are on a sheet of parchment paper) onto a pizza peel or upside down sheet tray. Open the oven and slide pizza along with parchment paper onto pizza stone and shut oven door. After 60 seconds open oven door and place pizza peel or sheet pan against the crust that is closest to you and then pull the parchment paper out. The pizza stone should be hot enough to make the bottom of the garlic finger crispy enough to easily slide the paper out. Shut door and let cook for 8 more minutes.
- After 8 minutes remove from oven and cut…the proper way. Enjoy!!
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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Great iconic recipe! Having recipe in grams if possible would be helpful.
Hi Andy
We’re really enjoying your TV series so far !
We made the garlees and followed the recipe accordingly.
While it looked great before it went in to the oven…unfortunately when we removed it after, the allotted time, the crust was burnt so bad we couldn’t eat it. I’m going to try again but at a lower temperature. Any thoughts?
Thanks 🙏🏻
Thanks so much for watching the show! Sorry to hear that happened. Every oven is a little different, so yours may run a bit hot. I’d try lowering the temperature by 25°F or baking it on the middle rack next time. If you’re using a dark baking pan, that can also cause the bottom to brown more quickly.
I saw the East Coast Kitchen Crawl episode (June/26) where you made the garlic fingers and donair sauce. I came to the website and found the garlic fingers recipe. The donair sauce on the Kitchen Crawl was different than the Andy’sEastCoastKitchen website’s recipe. I’ve previously made both and prefer the condensed milk recipe. We enjoyed a simple garden salad this evening with the East Coast Garlic Fingers and donair sauce. Delicious! Thanks Andy. Another winner!
Enjoyed these in your restaurant can hardly wait to make them!
Mmmm we are making these for supper tonight! Can’t wait!
Hi Lois,
Garlic fingers really are an East Coast classic, aren’t they? So glad you enjoyed them!
Delicacy!
Thanks, Tony!