Flowerpot bread

Ingredients

• 500 g bread flour white
• 7 g sachet fast-action yeast dried
• 1 tsp salt 
• 2 tbsp olive oil for the flowerpots
• 1 tbsp clear honey 
• 5 servings little milk for brushing
• 1 tbsp poppy seed 
• 4 tbsp feta cheese grated crumbled
• 1 tbsp rosemary chopped
• 1 tbsp sundried tomatoes chopped
• 0.5 tsp chilli flakes 
• 5 small clean clay flowerpots (see tip below)
• 5 small clean clay flowerpots (see tip below)

Equipment

• bowl
• oven
• baking pan
• wooden spoon

Directions

1. Tip the flour, yeast and salt into a large bowl.
2. Pour in 300ml warm water, the olive oil and honey.
3. Mix with a wooden spoon until the mixture clumps together, then tip out onto a work surface. Use your hands to stretch and knead the dough for about 10 mins, or until its smooth and springy.
4. Add a little extra flour if the dough feels too sticky.
5. Brush the flowerpots with oil and line the sides with baking parchment. Divide the dough into 5 pieces and shape into smooth balls.
6. Place one ball of dough into each flowerpot and cover with cling film. Leave in a warm place for 1 hr to rise.
7. Heat oven to 200C/180C fan/gas
8. When the dough has doubled in size, remove the cling film from the pots and gently brush with a little milk or oil.
9. Sprinkle with your choice of topping.
10. Place the pots on a baking tray in the oven and cook for 20-25 mins until risen and golden. The pots will be very hot, so be careful when removing from the oven. Leave to cool for 10 mins before turning out and eating.