500g granary, strong, wholemeal or white bread flour
7g sachet fast-action dried yeast
1 tsp salt
2 tbsp olive oil, plus extra for the flowerpots
1 tbsp clear honey
a little milk or oil, for brushing
1 tbsp pumpkin, sunflower, sesame or poppy seed
4 tbsp grated cheddar or crumbled feta cheese
1 tbsp chopped rosemary, thyme, oregano, chives or basil
1 tbsp chopped olive or sundried tomatoes
½ tsp chilli flakes
5 small, clean clay flowerpots (see tip below), baking parchment and cling film
Clay flowerpots need to be treated to
stop the bread from sticking. To do this,
generously brush the pots with oil or
butter and bake at 200C/180C fan/gas 5
for 1 hr. Remove from the oven, wash in
hot soapy water, then dry before using.
Tip the flour, yeast and salt into a large
bowl. Pour in 300ml warm water, the
olive oil and honey. 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 it’s
smooth and springy. Add a little extra
flour if the dough feels too sticky.
Brush the flowerpots with oil and
line the sides with baking parchment.
Divide the dough into 5 pieces and
shape into smooth balls. Place one ball
of dough into each flowerpot and cover
with cling film. Leave in a warm place
for 1 hr to rise.
Heat oven to 200C/180C fan/gas 6.
When the dough has doubled in size,
remove the cling film from the pots
and gently brush with a little milk or oil.
Sprinkle with your choice of topping.
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.