1. Tip the flour into a large mixing bowl, mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together

2. Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough

3. Sprinkle the work surface with flour and tip the dough onto it. Knead for 5-10 minutes until your dough is soft and less sticky

4. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hour until doubled in size

5. Oil a rectangle tin. Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 minutes

6. Preheat the oven to 200°C

7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough. Evenly sprinkle your cheese on top and cover the dough

8. Bake for 20 minutes until golden

9. For the roasted garlic butter: slice the tip of the garlic bulb, place on tin foil, drizzle olive oil and a salt. Cover and bake in the oven at 200°C for 20 minutes

10. Add the butter, rosemary, S&P and squeeze the garlic and mix through

11. Cut the warm golden bread into squares and serve warm with the delicious roasted garlic butter

• 500g strong bread flour (plus extra for dusting)
• 7g dried fast action yeast
• 2 tsp fine sea salt
• 5 tbsp olive oil (plus extra for tin & serving)
• 1 tsp flaky sea salt
• ¼ small bunch of rosemary , sprigs picked
• 200g Dromona grated mature

For the roasted garlic butter:

• 250g Dromona Butter (room temperature)
• 1 large garlic bulb
• Small bunch of rosemary chopped
• Salt and pepper