Ingredients

400g plain flour

2 teaspoons (7g/1 sachet) dried yeast

1/2 teaspoon salt

250mls lukewarm water

Olive oil

3 sprigs fresh rosemary

1/2 teaspoon rock salt, crushed

Method

Place plain flour, yeast and salt in a large bowl and mix well. Make a deep well in centre. Combine water with 2 tablespoons of olive oil and add to dry ingredients. Use a wooden spoon to stir until combined and then get your hands in there to bring the dough together.

Turn the dough onto a lightly floured surface and knead until smooth and elastic (apx 5-8 minutes).

Grease a large bowl with olive oil. Place dough into bowl and turn it over to lightly coat dough surface with oil. Cover bowl with plastic wrap and place in a warm, draught-free place for 45-60 minutes or until dough has doubled in size.

Preheat oven to 200°C. Brush a 23 x 33cm baking tray with olive oil.

Once the dough has doubled in size, turn onto a lightly floured surface and knead again for 2-3 minutes or until smooth and elastic and returned to its original size.

Use a rolling pin to roll dough out until it is about 8mm thick and slightly smaller than your pan. Transfer to your pre-greased tray and press into sides to fit. Brush with a little olive oil. Stand in a warm, draught-free place for 30 minutes or until doubled in height.

Use your fingertips to make a “dimpled” pattern over surface of dough. Remove rosemary leaves from sprigs in small bunches and poke into dough.

Lightly drizzle with olive oil and sprinkle with salt.

Bake in preheated oven for 20 minutes or until golden and cooked through.

 

Try to stop yourself from eating the whole thing at once!!