Method

Place the flour, salt, yeast, olive oil and 300ml of the water into a large bowl

Combine to form a dough and knead in the bowl for 5 minutes, whilst adding the remaining water

Stretch the dough out by hand in the bowl, tuck the sides into the centre, turn the bowl 90 degrees and continue for about five minutes

Tip the dough onto an oiled work surface and continue kneading for five more
minutes

Return the dough to the bowl, cover and leave to rise until doubled in size

Line two large baking sheets with baking paper

Tip the dough out of the bowl and divide into two portions

Flatten each portion onto a baking sheet, pushing to the corners, then leave to prove for one hour

Preheat the oven to 220C

Drizzle the loaves with oil, decorate with rosemary sprigs and sprinkle with salt

Bake for 20 minutes