Flowerpot bread

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.
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.