Ingredients

• Olive oil, to grease
• 2 teaspoons (7g/1 sachet) dried yeast
• 250ml (1 cup) warm water
• 450g (3 cups) plain flour
• 1 teaspoon bread improver
• 1/2 teaspoon salt
• 2 tablespoons extra virgin olive oil
• Plain flour, to dust
• 1 tablespoon fresh rosemary leaves
• 1 teaspoon sea salt flakes

Method

• Step 1 Brush a 23 x 33cm (base measurement) roasting pan with oil to lightly grease. Combine yeast and water in a bowl. Set aside in a warm, draught-free place for 10 minutes or until foamy.
• Step 2 Sift flour, bread improver and salt into a large bowl. Make a well in the centre and pour in yeast mixture and extra virgin olive oil. Use a wooden spoon to stir until combined, then use your hands to bring dough together in the bowl.
• Step 3 Turn dough onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Brush a large bowl with oil to lightly grease. Place dough in bowl and turn to coat in oil. Cover with plastic wrap or a damp tea towel and set aside in a warm, draught-free place to prove for 1 hour or until dough doubles in size.
• Step 4 Preheat oven to 200°C. Punch down the centre of the dough with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until smooth and elastic and dough has returned to its original size. Use a rolling pin to roll dough into a 23 x 33cm rectangle. Transfer to prepared pan and press into sides to fit. Brush with a little oil. Set aside in a warm, draught-free place for 30 minutes or until doubled in height.
• Step 5 Use your finger to press dimples into the dough. Brush with oil and sprinkle evenly with rosemary and sea salt flakes. Bake in preheated oven for 20 minutes or until golden brown and cooked through. Remove from oven. Transfer to a wire rack to cool. Serve warm or at room temperature.