Start by making the dough. In the bowl of a stand mixer, combine the yeast, sugar and warm water. Cover and let sit for 5-10 minutes until frothy. Add in the flour, salt and olive oil and using the dough hook attachment, mix until a dough forms and pulls away from the sides. Continue to mix for about 8 minutes, kneading the dough until it’s smooth and elastic.

Turn the dough out onto a lightly floured surface and shape into a ball. Lightly oil the bowl and place the dough ball back in, turning to coat it in the oil. Cover with a clean tea towel, and let it rise in a warm place for 1 hour or until doubled in size.

While the dough is rising, prepare the garlic butter. In a small bowl, mix together the dairy-free butter, crushed garlic, parsley, and oregano. Set aside. Preheat the oven to 180°C (350°F).

Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roughly cut the dough into bite-sized pieces and place in a large mixing bowl. To the bowl, add most of the garlic butter, leaving a little reserved for brushing on top after baking, and the cheese. Mix gently until the dough is coated in the butter.

To a 9 inch round springform cake pan, add an oven safe ramekin upside down in the centre. Grease the pan with a spray of cooking oil. Arrange the pieces of dough in the pan, around the ramekin, evenly.

Place the pan in the oven and bake for approximately 30 minutes or until the top is golden brown and sounds hollow when tapped. Brush the top with any remaining garlic butter.

Allow to cool slightly, then carefully release the pan, and remove the ramekin. Place the ramekin back in the centre of the bread, this time right side up and fill with marinara sauce or any preferred sauce for dipping. Serve while warm.