Pepperoni and mozzarella garlic knot wreath

Gather the flour, yeast, sugar, salt, olive oil and water by hand and knead with the palm, pushing away and pulling back, until smooth.

Brush with a little olive oil, cover and let rise about an hour and a half, until about doubled; it takes longer when it is cold.

Dice the low-moisture mozzarella.

Deflate the dough, turn onto a floured surface and stretch it out by hand (or with a rolling pin).

Cut into pieces; wrap a little square of dough around a piece of pepperoni and a piece of cheese and pinch to seal.

Set a foil-wrapped ramekin in the centre of a 12-inch round metal roasting pan and arrange the knots around it.

Cover and rest about 45 minutes, then bake at 425 for about 20 minutes.

Grate garlic on a fine grater and mix with a little olive oil; brush over the knots as soon as they come out.

Sprinkle well with parmesan and dry italian herbs; add a few basil leaves and marinara sauce in the centre.