2 garlic cloves, chopped
2 tbsp olive oil
salt and freshly ground black pepper
225g/8oz plain flour, plus extra for dusting
1 tsp salt
1 tsp baking powder
85g/3oz cheddar cheese, grated
100ml/3½fl oz water
3 tbsp olive oil
few sprigs fresh rosemary, roughly chopped
sea salt, for sprinkling
1 tbsp chopped fresh chives, to garnish
Preheat the oven to 200C/400F/Gas 6. Preheat the grill to medium.
Place the mushrooms onto a baking sheet. Place the garlic and olive oil into a bowl and mix well, then pour over the mushrooms. Season well with salt and freshly ground black pepper and place under the grill to cook for 6-8 minutes, or until softened.
For the bread, place the flour, salt, baking powder and cheese into a large bowl. Gradually add enough water to make a smooth dough (you may not need it all).
Turn out onto a floured surface and knead for 2-3 minutes. Mould the dough into a long oblong shape and place onto a baking sheet. Make imprints in the dough with your knuckles, drizzle with olive oil and press the rosemary springs into the imprints. Sprinkle with sea salt.
Transfer to the oven and bake for 15 minutes, or until golden-brown on top.
To serve, slice the bread, top with the garlic mushrooms and sprinkle with chives.
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