• 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


  • garlic bulb

  • 200g/7oz butter, softened

  • 1 small bunch rosemary, leaves only, finely chopped

  • salt and freshly ground black pepper



  1. Preheat the oven to 180C/365F/Gas 4. Place the sugar, oil and warm water into a bowl. Add the yeast and gently stir to dissolve the yeast.

  2. Pour 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.

  3. 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.

  4. Place the dough into a large floured dish. Cover with damp paper towel and leave in a warm place to rise for 1hr (it should be 3 times the original size by then).

  5. 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. 

  6. 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. 

  7. Rub a baking tray with olive oil.

  8. Divide the dough into three, plait, then press the ends together. 

  9. Place the bread onto the oiled pan or tray and prick it all over with a fork.

  10. Spread the roasted garlic and butter mixture over the dough, then leave to prove for 30 minutes.

  11. Preheat the oven to 230C/445F/Gas 8.

  12. Transfer the dough to the oven and bake for 15-20 minutes, or until golden-brown and risen.