500g strong white flour
350ml tepid (not hot ) water
7g fast action yeast
1.5 tsp salt
1/2 tsp caster sugar
Olive oil
2-3 sprigs of fresh rosemary
2-3 fat cloves garlic sliced
Malden Seasalt for sprinkling
Whisk the yeast into the warm water ( it should bubbly slightly ... . if it doesn't your yeast is dead !) then add the sugar . Mix the 1.5 tsp salt and flour together in a bowl create a well and slowly pour in the water using a spatula and bringing the mix together to form a loose dough. Generously Oil another bowl and transfer the dough to this, turning the dough so it's coated in olive oil . Cover and sit in a fridge from 8- 24hrs til doubled in size.
Alternatively for a quick rise, cover the bowl with clingfilm and sit in a warmish draught free area until doubled in size ( 2hrs or so ) . Using a spatula bring the edges of the dough into the middle turning the bowl as you go at least 4 times . Generously oil a deep pan, ( roasting style pan) tip the dough into the pan stretch a little to get to the corners of the pan then cover with a damp cloth sit at room temperature and allow to rise and bubble over a couple of hours.
Oil your hands and using your fingers dimple the risen bubbly dough vigorously and stretch to the corners if it hasn't quite spread enough. Brush the rosemary fronds with olive oil and dot these and the slices of garlic in the dimples. Drizzle with 1 tbls olive oil and Sprinkle with Seasalt.
Bake for 30 mins in a hot oven 220c until golden then serve brushed with a little extra olive oil ..