Ingredients

• 1 tsp sugar
• 2 tbsp olive oil
• plus extra for greasing
• 300ml/10½fl oz warm water
• 3½ tsp dried yeast
• 500g/1lb 2oz strong bread flour
• plus extra for dusting
• 1 garlic bulb
• 200g/7oz butter
• softened
• 1 small bunch rosemary
• leaves only
• finely chopped
• salt and freshly ground black pepper

Directions

• Place the sugar
• oil and warm water into a bowl. Add the yeast and gently stir to dissolve the yeast.
• Pour the flour into a bowl and make a well in the centre. Gradually add the yeast mixture to the flour
• mixing it in with your hands until all the liquid is absorbed. It will be quite lumpy at this stage.
• Knead the dough until smooth
• then roll into a ball. Put some oil onto your hands and roll the ball around to cover it with oil.
• Place the oiled ball of dough into a large floured dish. Cover with a cloth or some cling film and leave in a warm (but not hot) place to rise for one hour. The dough should have risen to three times its original size in this time.
• While the dough is rising
• make the topping. Preheat the oven to 180C/365F/Gas 4.
• Place the whole garlic bulb into a sheet of kitchen foil and drizzle with olive oil. Wrap up the foil around the garlic to create a sealed package and place into the oven to roast for one hour
• or until the garlic is cooked and tender.
• Remove the garlic from the foil and allow to cool. Transfer to a bowl and add the butter and rosemary. Mash the garlic well and season with salt and freshly ground black pepper.
• Rub a pizza pan or baking tray with olive oil.
• Roll the dough into one large 2cm/1in thick rectangle. You may bake the loaf like this
• or cut the dough into smaller pieces to make individual loaves.
• Place the bread onto the oiled pan or tray and prick it all over with a fork.
• Spread the roasted garlic and butter mixture over the dough
• then leave to prove for 30 minutes.
• Preheat the oven to 230C/445F/Gas 8.
• Transfer the dough to the oven and bake for 15-20 minutes
• or until golden-brown and risen.