Rub the yeast into the flour (or mix using dried yeast). Add the remaining ingredients and the water. Mix well for a couple of minutes until the dough starts to form. Transfer the dough into your working surface.

Continue to mix the ingredients by stretching out the dough and folding it over onto itself. Keep working the dough until it comes cleanly away from the work surface and is not sticky. (Olive dough will be softer than white dough because of the oil and liquid content).

Brush the same bowl with olive oil and put the dough in the fridge for 2-3 hours.

Brush a non-stick tray with olive oil. Place the dough on the tray and using your fingertips gently spread it out to cover the tray. Drizzle with olive oil. Leave to rest for 20-30 minutes.

Again, press gently with your fingertips, and then sprinkle with rock salt and rosemary, also with confit garlic and roasted tomatoes if wanted. Rest for a further 15-20 minutes. Bake at 230°c until golden brown, and then brush with more olive oil.