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1
Put 2 tbsp of flour in a small bowl with the honey and 275ml of warm water.
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2
Whisk until mixed and then sprinkle in the yeast.
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3
Whisk again and leave for 10 minutes in a warm place until bubbles appear on the surface.
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4
Put the rest of the flour in a bowl with the oil and fine salt.
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5
Pour in yeast mixture and mix to a soft dough.
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6
Knead on a floured surface for 10 minutes until smooth and elastic before transferring to a clean, oiled bowl.
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7
Cover with cling film and leave for 1 hour in a warm place until the dough doubles in size.
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8
Preheat the oven to Gas 7/220C/430F Lightly oil a deep 32x27cm baking tray.
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9
Knock back the dough by punching it with your fist.
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10
Rest for 5 minutes then put the dough in the baking tray, filling it evenly.
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11
Cover with a damp tea towel and leave for a further 30 minutes.
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12
Peel the garlic cloves and place them with the milk in a pan over a medium heat.
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13
When simmering, reduce the heat and cook for 10 minutes.
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14
Drain, reserving the garlic cloves.
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15
Poke 12 holes in the dough and push a rosemary sprig and a garlic clove into each.
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16
Brush the dough with olive oil and sprinkle with the sea salt.
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17
Bake for 10 minutes then reduce the temperature to Gas 5/190C/375F Bake for a further 15 minutes until golden.
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18
Transfer to a wire rack, drizzle with olive oil and cool slightly.
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19
Serve with your choice of dip or meal.
