500g strong white flour
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.