Tip the flour into a large mixing bowl, mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together

Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough

Sprinkle the work surface with flour and tip the dough onto it. Knead for 5-10 minutes until your dough is soft and less sticky

Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hour until doubled in size

Oil a rectangle tin. Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 minutes

Preheat the oven to 200°C

Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough. Evenly sprinkle your cheese on top and cover the dough

Bake for 20 minutes until golden

For the roasted garlic butter: slice the tip of the garlic bulb, place on tin foil, drizzle olive oil and a salt. Cover and bake in the oven at 200°C for 20 minutes

Add the butter, rosemary, S&P and squeeze the garlic and mix through

Cut the warm golden bread into squares and serve warm with the delicious roasted garlic butter