For the dough: 

2 1/2 cups strong white bread flour | (350g)

1 tbsp Fast action yeast (7g)

1 tbsp sugar

1 tsp salt

1 cup oat milk | 250ml  *room temperature

¼ cup olive oil | 60ml

Method

Add the luke warm milk, sugar and yeast into a bowl and leave for around 5 minutes to react

Add the flour, and salt to a large mixing bowl, then once the milk and yeast have reacted, pour those into the mixing bowl with the olive oil and bring together with a spoon or your hands

Move  to a floured work surface and knead by hand for 10 minutes until, you can also add the dough to a machine and knead for the same amount of time

Clean out the mixing bowl, then add a few drops of olive oil, place the kneaded dough within the bowl, cover and leave in a warm place for around 1 hour

Preheat the oven to 180º

After the dough has risen, knock it back and roll onto a floured surface. Using a rolling pin, roll it out into a rectangle shape, around 2cm thick

Sprinkle the grated vegan cheese across the surface and garnish with the oregano and garlic powder

Roll the dough lengthways, to make a long sausage shape, then using a sharp knife carefully slice down the middle (also lengthways) to it should leave you with two long strands

Overlap the two strands, keeping the exposed filling facing towards you (this will help the cheese bubble out and bake) then place in an oven proof pan lined with baking parchment

Place on the middle tray and bake for 30 minutes then cover the top with the baking parchment and continue to bake for a further 10-15 minutes

Allow to cool slightly and enjoy!