500g Strong white bread flour, plus extra for dusting
7g Fast action yeast
4 tbsp Olive oil, plus extra to drizzle
2 tsp Fine salt
A sprinkling of Himalayan Rock Salt
A small bunch of rosemary sprigs
In a bowl add 350ml warm water, the yeast, fine salt, and olive oil and whisk together. When combined, add the flour and mix with a wooden spoon.
Dust a work surface with flour and tip the dough onto it, scraping around the sides of the bowl with a spatula. Loosely knead the dough for 10 minutes, add a little extra flour if the dough is too sticky. Place the kneaded dough into a clean bowl, cover with a damp tea towel and leave to prove for 1-2 hours until doubled in size.
Oil the bottom of a rectangular tin, tip the dough into the tin and stretch it out gently to fill the tin. Cover again with a damp tea towel and leave to prove for another 45 -60 minutes. The dough should bubble up when ready.
Heat the oven to 220°C/200°C fan/Gas mark 7. With wet fingers, press your fingers into the dough to make dimples. Drizzle over a little more olive oil and Himalayan sea salt and push some rosemary into the dimples.
Bake for 25 minutes in the middle of the oven, until golden.
