Place all of the dry ingredients in a bowl and combine. Make a well in the centre and add all of the water. Bring the mixture together using a pastry scraper, taking care not to overwork the mixture at this stage. Tip the dough out on to your work surface and work it by stretching the dough right across the surface and folding it back together. This process is activating the gluten and should be repeated until you have a nice elastic dough.
When you are ready to prove the dough, place in a bowl and cover with a damp cloth. Leave to double in size. The time the dough takes to prove will depend on temperature - it will rise more quickly in a warm environment. Speed the process up slightly by combining the yeast with a couple of tablespoons of warm water before mixing with the rest of the ingredients.
Once proved, knock the dough back and shape into a rectangle. Lightly oil a baking tray with olive oil and place the dough on top. Cover with a damp cloth and allow to prove for a second time.
Peel and finely chop the garlic and the rosemary. Mix the chopped thyme and the rosemary into the olive oil.
After about 1 hour, press your fingers all over the dough to give it a dimpled effect. Brush about half of the garlic and rosemary on top, transfer to the oven and bake until golden brown. Remove from the oven, remove from the baking tray and turn the bread over. Return to the oven and cook for a further 5 minutes.
Once cooked, remove from the oven, brush on the rest of the garlic and rosemary olive oil and leave to cool on a wire rack. Sprinkle with sea salt to serve.
«This recipe is best enjoyed fresh as it does not contain any preservatives. It can however be frozen if you want to make a large batch at a time.»