Ingredients

190ml of water, lukewarm

20ml of extra virgin olive oil

7g of salt

1 tsp sugar

310g of strong bread flour

7g of dried yeast, or 14g fresh yeast

extra virgin olive oil

flaky sea salt

1 sprig of rosemary, leaves picked and chopped

Method

Take half of the water and mix with the sugar and salt. Stir to dissolve.

In a separate bowl, dissolve the yeast in the remaining water.

Add the water, yeast and flour to your standmixer and knead for 5 minutes.

Place on an oiled tray and brush the dough with oil. Leave to prove for 30 minutes to 1 hour, or until doubled in size.

Fatten the dough using the tips of your fingers. Push the dough out to fit the tray. Sprinkle with sea salt flakes and leave to rest for another 30 minutes.

Preheat the oven to 200°C on Circuliare/Fan.

Use your fingertips to create irregular dimples in the dough, drizzle with more extra virgin olive oil and chopped rosemary (if using). Sprinkle with a little water and then bake for 15-20 minutes, or until golden.