Pull-apart brie and garlic bread recipe

Method

1. Mix the flour and 1 tsp salt in a large bowl and make a well in the centre. In a jug, mix the yeast with 300ml lukewarm water. Pour into the well and quickly mix to incorporate all the flour. Tip onto a lightly floured surface and knead for 10 mins until smooth and elastic. Return to the cleaned, lightly greased bowl, cover with clingfilm and leave in a warm place for 1 hr or until doubled in size.
2. Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C. Cut the stem from the garlic to expose the cloves, wrap in foil then roast for 40 mins until soft. Set aside until cool enough to handle then squeeze out of the skins and mash with a fork. Stir through the melted butter and chopped herbs; season.
3. Divide the risen dough into two and roll each into a rough 30cm circle. Spread one of the circles right to the edges with the herb butter and scatter with most of the chopped brie. Top with the second dough circle.
4. Make 12 evenly space cuts into the centre like a clock, leaving an uncut 5cm circle in the centre.
5. Twist each piece 3 times. Transfer to a 23cm greased sandwich tin (or a baking sheet, if you prefer). Scatter the remaining brie on top, cover with a clean tea towel or lightly greased clingfilm and leave to rise somewhere warm for 30 mins.
6. Preheat the oven to gas 5, 190°C, fan 170°C. Drizzle the dough with the oil, sprinkle over a pinch of sea salt and bake for 25-30 mins until golden. Carefully remove from the tin and serve warm with grapes, chutney and salad.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.