Recipe

Pour the flour, salt and yeast into a mixing bowl and make a well in the middle. Now add the water and olive oil to the well. Mix together with a wooden spoon, be sure to push the dough along the sides and bottom of the bowl to pick up all the dough. If the mixture is a bit too dry and a little more water, if it is too wet add a bit more flour.

Turn the dough out onto a floured surface and knead for 5 minutes. Leave to rest for a further 5 minutes. Cut the dough in half then turn and do the same again so you have four equal quarters. Split each quarter into three and roll the individual piences of dough into balls. Place on a baking tray and leave to prove for 10 minutes.

For the butter;

Soften the butter and mix in the garlc puree, salt, pepper and basil. If you would rather you can use a few cloves of finely chopped garlic mashed up with a pestle and mortar. Once fully mixed transfer to a ramekin and put in the fridge to harden keeping back one large table spoon of mixture for cooking.

Cooking;

Heat the table spoon of butter in a small saucepan or the microwave. When melted poor over the dough balls then bake in an oven preheated to 200°C for 10 minutes.