SERVES 8 PREP 20 minutes
+ 2 hours to prove COOK 15 minutes COST 85� a serve
4½ cups bread flour 1½ tablespoons dried yeast 1 teaspoon caster sugar
1/4 cup light olive oil,
plus 1 tablespoon extra 11/4 cups warm water
1/3 cup rosemary sprigs 1 teaspoon sea salt flakes
Combine the flour, yeast and sugar in a large bowl. Make a well at centre. Whisk oil and the warm water in a jug. Add water mixture to flour mixture; mix well. Mix to form a dough.
Turn the dough out onto a lightly floured work surface; knead until smooth and elastic. Place dough in a lightly oiled bowl. Cover with plastic food wrap; place in a warm, draught-free area for 1 hour or until doubled in size.
Punch down dough, then transfer to a lightly oiled oven tray. Press out with your fingers into a large rectangle about 1cm thick. Place in a warm, draught-free area for a 1 hour or until risen.
Preheat oven to 240ºC/220ºC fan-forced. Using your fingers, make small dents all over top of dough. Sprinkle with rosemary and sea salt flakes; drizzle with extra oil. Bake for 15 minutes or until golden brown.