500g strong white flour (bread flour) 15g yeast
1 Tbsp salt
300-400 ml warm water
5 Tbsp olive oil, plus more for greasing and for pouring over the garlic
3 or 4 small heads
bunch of flatleaf parsley
maldon salt for sprinkling Preheat oven to 375F.
Combine the flour, yeast and salt in a bowl. Pour the water into measuring jug and stir in olive oil. Mix the liquid with the dry ingredients to make a soft but firm dough, adding more liquid as needed, and either turn this out onto a surface and knead by hand or keep in the bowl and use a mixer fitted with the dough hook and knead until smooth, supple and full of elastic life. Form into a ball, place into an oiled bowl, cover and allow to rise for an hour or until doubled in size.
While the bread is rising, trip the tops of the garlic heads off, making sure they remain whole. Sit the heads on squares of foil, sprinkle with olive oil, salt and pepper, close up the foil squares to make an air tight little package. Bake in the oven for 45 minutes. Remove from the oven, unwrap and cool.
Process the cooled garlic cloves with parsley in the bowl of a small food processor. Drizzle in oil until you have a thick paste.
When the dough has risen, punch it down and leave it to rest for 10 minutes. Divide the dough in 2, and get out 2 baking sheets. Sit one ball of dough on a well oiled sheet and use your fingers to press out the dough and stretch it to form a oval or rectangular shape. Cover and allow to rise for 20 minutes. Poke the dough all over with your fingers and spread the parsley garlic mixture all over the dough. Bake for 20 minutes or until golden brown. Drizzle with oil and sprinkle with Maldon when you remove it from the oven.