Ingredients

Ingredients

• 9 tbsp extra-virgin olive oil
• 3 sprigs rosemary, leaves picked
• 300g strong white bread flour
• 7g sachet fast-action yeast
• 1 tsp sea salt flakes, plus extra for sprinkling

Directions

Method

• STEP 1

  Put 6 tbsp of the oil in a bowl with the rosemary and leave to sit while you make the bread.

• STEP 2

  Put the flour, yeast and the remaining 3 tbsp olive oil in a bowl with 1 tsp sea salt flakes. Gradually add 175ml water and mix until you have a sticky dough.

• STEP 3

  Knead the dough on a lightly oiled non-porous worksurface for 6-8 minutes. It will seem really sticky at first but keep kneading until it becomes smooth and elastic. Tip into a clean, lightly oiled bowl, cover with a tea towel and leave to prove for 1 hour or until doubled in size.

• STEP 4

  Oil a heavy baking sheet. Punch down the dough in the bowl then tip out and knead briefly. Put onto the baking sheet and form into a 20cm x 28cm rectangle. Leave to rise for 30 minutes until puffed up.

• STEP 5

  Heat the oven to 220C/fan 200C/gas 7. Use your fingers to make dimples in the top of the dough then drizzle with the rosemary-infused oil and rosemary leaves, and sprinkle with extra sea salt flakes. Bake for 20 minutes or until golden brown. Cover loosely with foil (this creates a little steam to keep the crust soft) and let it cool. Drizzle with a little more oil before serving, if you like.