INGREDIENTS

Serves 2

For dough mix

• 250g Strong Flour
• 8g Yeast
• 150ml Warm Water
• Pinch Salt
• 1 1/2 tbs Evoo

For topping

• Rosemary
• Sea Salt
• Evoo

METHOD

1. Crumble the fresh yeast into a jug and mix with 150ml warm water. Stir to melt the yeast and create a milky solution
2. Sift the flour and salt on a clean surface. Make a well in the middle, gradually pour in the yeast and the evoo until the dough comes together
3. Work on the dough for 5 minutes
4. Put the dough into a large oiled bowl, cover with clingfilm and prove for 1 ½ to 2 hours at room temperature
5. Knock out the air, shape the dough depending on the shape and size of your tray, cover with oiled cling film and prove for another 45 minutes
6. Press fingertips into the dough all over, stretching the dough out slightly as you do, drizzle with oil, sea salt and rosemary, then bake for 25 minutes – oven to 220C Fan/Gas 7
7. Drizzle with oil and serve warm

Buon Appetito!