Serves: 6-8 • Prep Time: 20 mins • Cook Time: 20-25 mins
Ingredients
- 500g/17.5oz strong bread flour
- 7g/1 sachet fast-action yeast
- 350ml/12fl.oz warm water
- 4 tbsp olive oil
- Fresh rosemary
- Flaky sea salt
Method
- In a large bowl, combine the flour and yeast, then gradually add the warm water (approximately 35–40°C), mixing until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover and leave to rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 220°C/200 fan/425°F/gas mark 7. Transfer the dough to a well-oiled baking tray and gently stretch it to fit the tray.
- Drizzle with 2 tablespoons of olive oil, press deep dimples across the surface with your fingertips, then scatter with rosemary and flaky sea salt.
- Bake for 20–25 minutes until golden brown and crisp on top. Cool for 10 minutes before slicing and serving.
