For the dough:
- 350g plain flour
- 7g instant active dry yeast
- 30g light brown sugar
- 1 tsp salt
- 60g unsalted butter, melted
- 170ml lukewarm oat milk
- 1 large egg
For the butter-garlic spread:
- 2 tbsp softened, salted butter
- 1.5 tsp minced garlic
- 1.5 tsp dried parsley
- Pinch of salt
- 125g fresh mozzarella, liquid drained and torn into small pieces
- 1 tsp oil (any)
- Clean, warm, damp cloth
- Optional: extra pinch of dried parsley
- In a bowl, mix all of the dough ingredients together to form a wet dough.
- On a floured surface, knead the dough until it is smooth and not sticky. The dough should also spring back when poked gently. Note: You may need to use extra flour while kneading during this step.
- Use the tsp of oil to lightly oil a large bowl. Put the dough into the bowl and cover with the damp cloth. Leave the dough to prove until dough has doubled in size – about two hours. If your kitchen is cold, this step will take longer.
- When the dough has almost doubled, preheat your oven to 200ºC (180ºC fan)/gas mark 6.
- Once the dough has doubled, flatten and shape into your desired shape using your hands or a rolling pin dusted with flour. The thickness should be no more than 6mm as the bread will rise in the oven.
- In a small bowl, mix the butter, garlic, parsley and salt together.
- Score the dough with a knife and spread on the butter-garlic mix. Top with the mozzarella and extra parsley.
- Bake in the oven for 20-25 minutes. If your oven runs hot, check at 15 minutes.