1. Whisk together the flour, salt and yeast in a mixing bowl or the bowl of a stand mixer.
2. Add the water and mix to a shaggy dough, then add the 30ml (2 Tbsp) olive oil and mix to combine.
3. Knead the dough for about 8 minutes until soft and smooth.
4. Shape dough into a ball and place in a lightly oiled bowl, cover with plastic wrap and allow to rise until doubled in size. This can take up to three hours, depending on ambient temperature.

Roasted Garlic Paste

1. Click the link above for instructions.

Assembly

1. Squeeze the garlic cloves out of their skins into a small bowl, keeping as much of the oil as possible. Use a small fork to mash it to a smooth paste, adding a little more oil if necessary.
2. Punch down the dough and knead it together, then divide into three equal portions.
3. Roll each portion out to a roughly rectangular shape about 10cm (4?) wide and 35cm (14?) long and spread each portion with the garlic paste.
4. Roll the dough into long sausages, pinch them all together at one end and braid the three strands together. Pinch the other end together and transfer to a paper-lined baking sheet.
5. Cover with a clean kitchen towel, allow to rise until doubled in size, about 1 hour, and preheat oven to 230°C / 450°F / gas mark 8.
6. Brush the top with a little olive oil and bake in centre of oven until golden brown, about 25 minutes.
7. Serve warm or at room temperature.