I use a food processor to do the kneading, it’s quicker!

  • 500g strong bread flour
  • 7g dried yeast
  • 2 tsp salt
  • 2 tbs olive oil
  • 350ml hand-warm water

Tip the yeast into the water and stir to get it active. A pinch of sugar helps but isn’t essential. In a separate bowl (or the food processor) tip the salt, flour and oil. Mix. Now tip in the water. Mix 40 seconds or hand-knead for 10 minutes. You may need to add more water, you need the dough to be soft but not sticky.

Roll the dough into a ball, put in a warmed oiled bowl, cover with a cloth or cling film and leave in a warm place for an hour to rise.

When double in size, remove from the bowl, knead briefly to knock the air out of it and press into an oiled baking tray – a tray-bake tray 20cm x 30cm is ideal. Stretch and push the dough into the corners. Cover as before and put back in the warm place for another hour.

  • 2 tbs olive oil
  • 2 tsp water
  • 1 tsp coarse sea salt
  • Sprigs/leaves of rosemary

Heat the fan oven to 200C. Push your finger into the dough at intervals to make the characteristic holes. Mix the oil, water and salt to make an emulsion, then drizzle over the dough. Put little sprigs of rosemary in the holes.

Bake for 20 minutes. It should be brown on top and fluffy inside. Remove from the pan and leave to cool. Drizzle with more oil if you like and sprinkle with more coarse salt. Serve warm or cold.

Alternatives to rosemary are thin slices of red onion, garlic, sliced olives (green or black), dried tomato, thyme or anything else that takes your fancy. It’s OK to experiment.