Step 1

Mix the water with sugar and sprinkle the active dry yeast on top. Set aside for 10 minutes until foamy. Mix the flour with salt in the bowl of a standing mixer. Make a well in the middle and add the yeasty water. Add the olive oil and using the hook attachment, mix on medium speed until you get a smooth and slightly soft, non-sticky dough. If your dough feels too dry, add a little more water, one tbsp at a time.Place the dough in a lightly floured bowl, cover with a towel and let it rise for around 45 minutes until doubled in size.

Step 2

In the meantime, make the began garlic butter. Add the vegan butter, the garlic cloves, salt, lemon juice, the chives and parsley in a food processor. Whiz until everything is well combined together. Set aside.

Step 3

Preheat the oven to 200C/390F.Once your dough has doubled in size, move it to a lightly floured work surface. Knock the gas out of it then knead it for a minute and shape it into a ball. Divide it into four equal parts. Using a rolling pin, roll one part of the dough into a rectangle or circle, whichever you feel more comfortable with. Try and roll the dough as thinly as you can manage. Feel free to sprinkle a little more flour here and there to ensure the dough doesn't stick to the rolling pin or the work surface.

Step 4

Transfer your dough shape to a baking sheet lined with baking paper. Using a kitchen brush, brush the vegan garlic butter over the dough. Bake in the centre of the oven for 5-10 minutes until golden and crisp. Take out of the oven and set aside.Repeat with the remaining three parts of the dough until all four vegan garlic breads are ready.

Step 5

Cut into squares, small rectangles or triangles and serve on a plate, alongside sweet chilli sauce or any other dipping sauce you like. Leftovers can be stored in the fridge and eaten the next day. If you reheat, make sure to sprinkle a little water over the vegan garlic bread so it doesn't dry out too much.