Herb & garlic slipper bread

Make a yeast sponge by mixing ½ cup of the warm water with the yeast, sugar and 1 teaspoon of the flour. Stir gently and leave for 10 minutes until it froths.

Mix the remaining flour and salt in a large bowl. Add the olive oil, yeast sponge and enough of the warm water to make a soft dough. I use a butter knife to combine liquid with dry ingredients, then I work it with my hands inside the bowl until it’s firm enough to turn out and knead on a floured bench. Work for 10 minutes, then shape into a ball.

Lightly oil the bowl (there’s no need to wash it) and return the dough, rolling it once to ensure it’s oiled all over.

Cover loosely with a plastic shopping bag and place in a warm place – I use my car – for 30 minutes or until it has doubled in size.

While the dough rises, place the garlic, parsley, olive oil and sea salt in a food processor to make a chunky, oily paste. Set aside.

When the dough has risen, punch it once and leave for 5 minutes before dividing into 8-10 pieces. Roll each into a long oval shape. Work quickly and with a light touch.

Transfer to a floured oven tray. The pieces can sit close together but preferably shouldn’t be touching. Allow to rise again for 20 minutes or until puffy.

Dent each with your fingertips, then pour or spoon the herb mixture over.

Bake for 20 minutes or until they are beginning to go golden and cooked underneath. Serve with slices of fresh mozzarella, basil and tomatoes.