This is my most favorite bread ever. You can do different flavours but my favorite is thyme, garlic and sea salt flakes.

Ingredients 
For the dough
500g of strong flour and extra for dusting
1 7g sachet of yeast
pinch of salt
pinch of sugar
325mls of tepid water
For the topping
good quality olive oil
8-10sprigs of fresh thyme
10 cloves of garlic peeled and halved
3/4 pinches of seasalt

Method
Firstly make the dough by combining all the dry ingredients first in a mixing bowl. Pour in the water and mix with a spoon until it comes together. Tip it onto the work surface, dust with a bit of flour and knead for 10 minutes until well combined and when you press your finger into the dough it should spring back. Place it back into the mixing bowl and cover with a damp tea towel and allow to prove for an hour in a warm place.
After an hour prepare your baking tin by greasing with some oil. Take the dough and spread it across your baking tin with your finger tips pressing down hard on it to make loads of different grooves. Remove the thyme leaves from the sprigs and drizzle with some oil so they don’t burn in the oven.
Now place in the filling of choice. Press into different grooves along the dough a piece of garlic and some thyme sprigs. Once you have your filling placed into the different grooves, sprinkle with 2 pinches of seasalt.
Cover with the damp teatowl again and leave to proove more for 20mins. While prooving preheat the oven to 200oC.
Once prooved remove the tea towel and place into the oven for 20mins. Until crispy on top and fluffy inside.
As soon as its cooked remove from the oven and drizzle well with olive oil to give it an amazing shine and help flavour it. Sprinkle over the rest of the sea salt remove from the tin and serve.

Chef Adrian a young Irish enthusiastic
chef (from Cavan) who is passionate about food and the marrying of the
skills of butchery and cookery.
He is employed in the capacity of ambassador for the Associated Craft
Butchers of Ireland.
Starting at a very young age, he trained in some of
Ireland’s most renowned restaurants including Mac Nean House (6 years)
and Bon Appetit (1year). He also holds a degree in culinary arts from
the School Of Tourism Killybegs. He now travel the country spending a week in the
local Craft Butcher, developing new product ideas, promoting the local
Craft Butcher through television and radio, introducing school kids to
their Craft Butcher shop, and conducting cookery demonstrations for
charities.
He also writes weekly and monthly columns for
Woman’s Way Cookbook, Food For Thought and Woman’s Way Magazine.
His very own tv show “Chef Adrian the Craft Butcher Chef” has been
aired each week with 6 episodes in December 2014 and January 2015 on
Sky 191 and Free Sat 400 and is been repeated every week on Mondays and Fridays.
He also has a “Pop Up Cookery School”
where people and students can learn hands on cooking lessons popping
up in local events rooms and halls around the country.
He appears every week on TV3’s Late Lunch Live which now has changed to the Seven O Clock Show where he cooks with a
Celebrity guest and promote what events are coming up in the week. The show is hosted by Lucy Kennedy and Martin King. In May 2015 Adrian took his place in the Guinness Book of Records for the worlds largest potato pancake as part of Coeliac Awareness Week.
Adrian has been voted by Joe.ie in the top 15 rising stars of 2015.