Preheat the oven to 160'C.
Use tepid or lukewarm water for this recipe.
Pour a little of the tepid water into a small bowl. Add the yeast whisk lightly with a fork to activate the yeast. Leave for 5 minutes in a warm place.
Mix the flour and salt together in a large mixing bowl.
Make a well in the centre of the flour and salt mixture. Pour the blended yeast and water into the well along with the olive oil. Mix thoroughly. Gradually add the rest of the tepid water until a sticky dough is formed.
Put the dough onto a floured surface. Gather any stray pieces. Knead the dough for about 10 minutes, adding a little extra flour if necessary, until smooth and elastic and the dough no longer sticks to your hand. Work the dough into a ball.
Oil a bowl and place the dough inside and cover with either oiled cling film or a damp tea towel. Leave in a warm place to prove until doubled in size - about 1 hour depending on the room temperature.
Use your hand to knock it back, then knead it again for a further 3 minutes.
Knock it back again and leave to prove again but for only 10 minutes.
Put the dough into a shallow baking tray, using your hands to spread it out to a depth of about 1.5cm. Allow it to rise again, covered with a tea towel, until doubled in size, this should take about 20 minutes.
Using your finger tips push down into the dough to make dimples. Cut the rosemary into small pieces and scatter over the top, drizzle with olive oil and the sea salt.
Bake for around 25 to 30 minutes or until the top is golden brown.
«Try adding some roasted garlic before baking for a different flavour.»