Roast garlic cloves on a tray in the oven turning half way so they won't get burnt.

Roast garlic cloves on a tray in the oven turning half way so they won't get burnt.

In a large bowl, mix the flour, yeast and salt together.

With the handle of a wooden spoon mix together. The dough will turn, begin to come together, and pull away from the bowl.

If the dough is too sticky, add a tiny bit more flour and if it is too dry, add more water, 1 teaspoon at a time.

Cover the dough with clingfilm and a cloth and let it rise until it doubles in size (about 1½ -2 hours).

Uncover the dough and give it a few pokes with your finger. Add roasted garlic to the dough and mix well by hand.

Make sure to remove it from the sides as you mix in the garlic cloves.

Cover again and allow to rise again for another 1.5 to 2 hours.

Preheat oven 230C/450F and put in a deep baking pan 11cm/4½ inch (it needs to be incredibly hot before placing the dough in it).

Preheat oven 230C/450F and put in a deep baking pan 11cm/4½ inch (it needs to be incredibly hot before placing the dough in it).

Flip dough over onto another baking paper (top will be underneath) and place in a round shallow dish not too much bigger than the dough. Lightly sprinkle top with flour.

Top with sea salt and herbs. Top with clingfilm and let rest for the last 30 minutes.

Remove pan from oven. Uncover dough and carefully transfer it to a heated pan with baking paper.

Bake bread covered for 45 minutes, then another 10 to 15 minutes uncovered until dough is baked through and golden on top.

Cool slightly before slicing.

Slice and dip into olive oil with balsamic glaze.

Enjoy!