Written by Joanna

* 450 g strong plain white flour
* 1 sachet fast acting yeast
* 125 ml extra virgin olive oil (plus extra for brushing)
* 300 ml warm water
* sea salt

Put flour and yeast in food processor, blend briefly. With motor still running drizzle inthe oil then slowly add enough warm water to make a wettish dough.

Grease a baking sheet and spread the dough out - doesn’t matter how rough and lump it looks. Brush with olive oil and sprinkle liberally with sea salt and rosemary.

Preheat overn to 200 degC/400 degF/Gas 6.

Leave to rise at room temperature covered with a damp tea towel for about 30 minutes.

Bake in over for 20 minutes, starting with 5 minutes on top shelf, then 10 minutes on middle shelf and 5 minutes on bottom shelf to seetle it. Each time you change the position drizzle with a little more olive oil if you wish.