Ingredients

• 500g Strong Bread Flour, plus extra for dusting
• 350ml Lukewarm Water
• 7g Dried Fast Action Yeast
• 2 tsp Fine Sea Salt
• 5 Tbsp Olive Oil, plus extra for the tin and to serve
• 1 tsp Flaky Sea Salt
• ¼ Rosemary Bunch, sprigs picked

Method

1. In a large mixing bowl, combine the flour.  On one side of the flour, add the yeast, and on the other side, add the fine salt.  Mixing them separately at first prevents the salt from affecting the yeast.
   
   
2. Create a well in the centre of the flour mixture.  Gradually add 2 Tbsps of oil and 350-400ml of lukewarm water into the well.  Add the water gradually until you achieve a slightly sticky dough.  You may not need all the water.
   
   
3. Sprinkle some flour onto your work surface and transfer the dough onto it, scraping the sides of the bowl.  Knead the dough for 5-10 minutes until it becomes soft and less sticky.
   
   
4. Place the dough in a clean bowl, cover it with a tea towel, and let it prove for 1 hour until it doubles in size.
   
   
5. Grease a rectangular shallow tin measuring 25 x 35 centimetres with oil.  Transfer the dough to the tin and stretch it to the sides.  Cover it with a tea towel and let it prove for 35-45 minutes.
   
   
6. Preheat the oven to 220°C (200°C fan).  Press your fingers into the dough to create dimples.
   
   
7. In a separate bowl, mix together 1½ Tbsp of olive oil, 1 Tbsp of water, and the flaky salt.  Drizzle this mixture over the bread.  Insert sprigs of rosemary into the dimples in the dough.
   
   
8. Bake the bread for 20 minutes or until it turns golden brown.  While the bread is still hot, drizzle 1-2 Tbsp of olive oil over it.  Cut the bread into squares and serve warm or cold.  Optionally, you can also serve it with additional olive oil.