(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Use a spoon to mix the flora with the crushed garlic and chopped parsley (or use a mini blitzer) to make a garlic butter.
Tip the flour into a mixing bowl, add the yeast, sugar and salt and stir. Pour the melted Flora Original into a jug with 300ml warm water. Make a well in the centre of the flour mixture and tip the water mixture in. Mix using a wooden spoon, then use your hands to bring together. Tip the dough onto a clean work surface and knead for around 5 mins, until smooth, dusting with flour if it sticks at all.
Use some Flora Original to grease a 30cm roasting tin, tip the dough into the tin and use your hands to stretch it out to the edges, dot with most of the garlic butter, spreading it a little with the back of your spoon. Cover with cling film and allow to rise for 40-50 mins, until puffy. It may take a little longer if your kitchen is cold!
Meanwhile. Heat the oven to 220C/200C fan. Scatter the bread in flaky salt and bake for 20-25 mins, until golden. Allow to rest for around 15 mins then serve with the remaining garlic butter.