Preheat the oven to 220℃. Make sure to have two large oven trays in the oven so that they are hot for when the time comes to bake the breads.

In a large mixing bowl add the strong white bread flour, fast action yeast, salt and caster sugar. Mix well.

Pour in the tepid (warm) water and olive oil, then use a wooden spoon to mix it until a flaky dough starts to form.

Bring it together with your hands, then tip the dough out onto a floured surface and knead it for about ten minutes.

After 10 minutes the dough should be soft and not sticky.

Place it into a bowl and cover it with cling film. Set it aside in a warm place for about an hour or until it has doubled in size.

Once it has doubled in size, knead it again for a minute or so to knock all of the air out.

Cut the dough into 8 equal sized portions then use your hands to form each portion into a smooth ball.

Use semolina to roll each piece out to about 15 cm, the semolina will give it a nice crisp.

Place the rolled out dough onto baking paper and set aside for 20 minutes.

Meanwhile you can prepare the garlic butter. In a bowl add the softened butter, chopped garlic and chopped parsley. Mix well until it is well combined.

Spread the garlic butter over the middle of each piece of dough leaving a 1 cm border around the edge.

Grate gruyere over the top of each one.

Place the breads onto the hot trays from the oven and bake for about 10 minutes until they are golden and crisp.

Enjoy! You can reheat these later on by covering them in tin foil and placing into the oven for 4-5 minutes.