Ingredients :

Bread dough

500g strong white flour

7g yeast

10g salt

325ml water 

Garlic butter:

75g butter 

1 small garlic clove

1 tsp Dried oregano


Pour the flour, yeast and salt together into a mixing bowl and blend together. 

Make a well in the middle and pour in the water. 

Using your hand in a claw shape roll your hand around the bowl until you form a soft ball of dough. 

Transfer the dough onto a clean work surface lightly floured and knead for 10 minutes until the mixture changes from a porridge texture to a smooth stretchy dough. 

Place the dough back into the mixing bowl and cover cling film. 

Leave to prove for 1-2 hours to double in size. 

When the dough has proved, scoop it out onto a lightly floured work surface and divide into two equal portions. 

Roll out the dough and stretch it into an oval shape and transfer onto a lightly floured non stick baking tray. 

Using the back of a knife carefully cut 6 holes in the bread and stretch the open into a leaf shape. 

Leave the dough to prove for 20-30 minutes before baking in a preheated oven 200c for approximately 20 minutes.

Products Used:

Taylor Pro Touchless TARE Digital Dual 5.5Kg Kitchen Scale

MasterClass Smart Space Stainless Steel Three Piece Bowl Set with Colander

MasterClass Quarry Marble Rolling Pin and Stand

MasterClass Edgekeeper Self-Sharpening 11.5cm (4.5") Utility Knife

MasterClass Smart Ceramic 40 x 27 cm Heavy-Duty Stackable Big Baking Tray