Christmas Tree Tear & Share Cheesy Garlic Bread

Make your dough by combining the flour, sugar, 1 teaspoon of salt and yeast in the large mixing bowl, then add 100g of melted butter and 250ml of warm water. Bring together to form a dough, turn out onto a lightly floured surface and knead for 5 minutes before returning to the bowl, covering and leaving to prove for 30 minutes.

Once the dough has risen, drain the mozzarella pearls and dry lightly with some paper towels and preheat the oven to 180°C (Fan).

Divide the dough into 22 equal portions (approx 35g each), then take each one and flatten out into disc, place a mozzarella pearl in centre and pull the edges over to seal the doughball. Place one at the top of the baking tray, then continue with the rest of the dough until you have created a tree shape, increasing the dough balls by one as you go down. Your biggest row will be 6 balls and you will have one left to use as the base/stump of the Christmas tree.

Place in the oven to bake for 25-30 minutes until risen and golden.

Prepare your garlic butter whilst your tree is baking, by combining the remaining 150g butter with the other teaspoon of salt, the garlic granules and 2 generous pinches of chopped parsley.

When your tree is baked, allow it to cool slightly before brushing with some of the garlic butter and sprinkling with the rest of the chopped parsley.

Serve with the rest of the garlic butter on the side for dipping.