Garlic Pizza Bread

Mix together the flour, yeast and salt. Stir in the olive oil and water, and bring together with your hands to a dough. Knead on a floured surface for 10 minutes, or until the dough is smooth.

Put the dough bowl and cover with a damp tea towel. Set aside in a warm place for 60 minutes or until the dough is doubled in volume.

Meanwhile, season the butter with salt and mix in the garlic clove. Refrigerate until ready to use.

Knock back the dough and divide into 8 pieces. Roll into balls and then roll out thinly to a diameter of about 20 cm. To do this, use a floured rolling pin and keep turning the dough and rolling. Do not turn the dough over

Set out on a floured baking sheet or a floured tray. Cover with cling film or a tea towel and set aside for 30 minutes or so. Preheat the oven to 220° (210°C fan, gas mark 6).

Dab the dough with butter all over, taking care to got near the edges, so that they don't dry out. Bake for 10 minutes until golden. Serve hot. The garlic bread can be made ahead and stored for a day. To re-heat wrap it in tin foil and bake at 180 C/17 C fan/gas mark 5 for 10 minutes.