Jamie Oliver’s garlic bread

Method

1. Pour the tepid water into a large bowl. Add the yeast and mix with a fork for 2 minutes. Pour in the flour and a good pinch of sea salt, then use a fork to mix until you can’t move it any more. Now, get your clean hands in there and bring it together as a ball of dough, adding more flour, if needed, to stop your hands and the dough sticking. Knead on a flour-dusted surface for 5 minutes or until silky and elastic. Shape into a rough ball, place in a lightly oiled bowl, cover with a clean, damp tea towel and prove in a warm place for 1 hour or until doubled in size.
2. Meanwhile, lightly grease 2 baking trays (about 20cm x 30cm). Tear the bread into a food processor or blender and whizz into crumbs. Evenly scatter the breadcrumbs over the trays. Tear the leafy top half of the parsley into the blender. Peel and add the garlic, then whizz until fine. Halve the lemon and squeeze in the juice, add the cream cheese, whizz again until smooth, then season to perfection, tasting and tweaking.
3. Knock the air out of the dough by punching it with your fist, then divide into two. One piece at a time, pull and stretch out on an oiled surface until it’s roughly 30cm x 50cm. Spread over half the cream cheese mixture, leaving a 5cm border along the longer side that’s farthest away from you. Now, take your time to roll up the dough, starting in front of you, so you end up with a long swiss roll shape. With a sharp knife, cut each roll into about 18 pieces, then place in the trays, swirl-side up, arranging them fairly close together. Cover and leave to prove somewhere warm for 45 minutes, or until doubled in size. Or cover and leave in the fridge to prove overnight. See Make Ahead for the freezing instructions for the second tray.
4. When ready to cook, heat the oven to 220°C/200°C fan/ gas 7. Uncover and bake on the top shelf for 20 minutes or until golden. Drizzle with a little extra virgin olive oil to serve.