Ingredient:
750 g (1 ½ lb) strong white flour, plus extra for dusting
1×7 g sachet fast-action dried yeast
3-4 tbsp chopped fresh rosemary
3 tbsp olive oil, plus extra for greasing
About 450 ml (3/4 pint) lukewarm water
2 tsp coarse sea salt

Method:
Put the flour into a bowl, and add the yeast and rosemary. Make a well in the middle, add the oil and enough water to make a soft but not sticky dough. Knead the dough until smooth and elastic, then shape into a round.

Place the dough in a lightly oiled large bowl, cover loosely with oiled cling film, and leave to rise in a warm place for about 1 hour or until the dough has doubled in size.

Turn out the dough on to a lightly floured surface and knock bake with your fists. Knead for 2-3 minutes until smooth. Roll out the dough to a round 5 cm (2 in) thick. Cover loosely with oiled cling film and leave in a warm place for 1 hour or until doubled in size.

Brush with olive oil and sprinkle with sea salt. Bake in a preheated oven at 190℃ (170℃ fan, Gas 5) for 20 minutes until golden best eaten warm.