500g strong white bread flour
10g dried yeast
3 tbsp extra virgin olive oil
100g salted butter
2 tbsp mini capers, drained
1 handful of wild garlic (or 3 cloves of bulb garlic, chopped)
1 tsp seas salt flakes
Place 100g of the flour into a bowl with one teaspoon of yeast and 150ml of water and mix, leave out on the side for 1 hour to begin fermenting this will help develop the flavour and result in a much better bread.
Weigh out the remaining flour, yeast, salt and water then mix with the already fermented flour mixture.
Mix the dough with your hands until you have a softball of dough, then transfer to a lightly floured work surface and knead for 10 minutes until smooth and stretchy.
Roll the dough into a ball and cover with the mixing bowl, leave to relax and prove for 30 minutes.
Once the dough has proved and has doubled in size, pour 2 tablespoons of olive oil onto a clean work surface.
Scoop the dough out onto the oil and turn the mixture over in the oil trying not to knock out the air.
Carefully shape the dough into a rounded shape and place it into a non-stick ovenproof dish and leave to prove again for 20 minutes.
Meanwhile, melt the butter in a medium pan.
Chop the wild garlic and add to the butter with the drained capers and lemon juice.
Spoon the garlic butter over the proved bread and season with a little sea salt.
Bake in a preheated oven 180°c for 25 minutes until golden.
Remove from the oven and leave to cool for 5 minutes on a cooling rack.
Finish the bread with a final drizzle of extra virgin olive oil.