I can never resist a good garlic bread - looking forward to trying this one:

300ml warm water

3tbsp olive oil, plus extra for drizzling

500g soft grain strong white bread/country grain strong brown  flour

2tsp salt

7g packet quick yeast

sea salt (to serve)

For the filling:

50g butter

4 garlic cloves, crushed

1tbsp each fresh thyme leaves/chopped chives/chopped parsley

1tbsp olive oil

Put the first five ingredients into a breadmaker, set to dough programme and press start.  While dough proves, make the filling by mixing together butter, garlic, herbs and seasoning to taste.  Grease a 23cm square tin.

When dough is ready, turn out onto a floured surface and knead lightly.  Roll out to a rectangle roughly 40.5cm x 28cm.  Spread the filling over the dough.  Starting at the long edge, roll up into a sausage.  Cut into 9 slices and arrange in the tin.  Cover with lightly oiled cling film and leave in a warm place for 30 mins until doubled in size.

Heat oven to 220 degrees centigrade.  Bake for 10 mins.   Turn oven down to 200 degrees centigrade and bake for further 25 mins until firm and lightly golden.  Drizzle with olive oil and serve sprinked with sea salt.

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