In a large bowl simply stir the easy blend yeast into the flour after the salt.

Pour in the warm water and stir and bring together to form a very soft dough.

Place the dough in a lightly oiled, large bowl and drizzle over 4tbsps of olive oil. Cover and leave in a warm place for approx. 1 1/2 hours or until doubled in size.

Preheat the oven to 200c.

When the dough has risen, using a spatula stir  the oil that’s sitting on the top of the dough well, Tip the dough into a large baking tray lined with parchment and using your hands press out evenly.

Allow to prove and puff up then use your fingertips to form dimples in the dough. Brush with the olive oil and sprinkle with the salt and rosemary sprigs.

Bake in the oven for approx. 20/25 minutes, until golden and cooked. Turn out on a wire rack to cool slightly.

This bread freezes well!