- 500g strong flour
- 350g warm water
- 5g yeast
- 8g salt
- semolina for sprinkling
- olive oil
- few sprigs of rosemary
Combine all but the salt to make a dough, add the salt last and work through (hydrate the flour before adding salt). Transfer to an oiled bowl, cover, and allow to rest for 30 minutes.
Stretch and fold, and rest for another 30 minutes. Repeat twice more and transfer to the fridge overnight.
Remove from the fridge and allow to begin to come to temperature for 30 minutes. Grease a large baking tray and sprinkle generously with semolina.
Place the dough in the centre and lift out the edges, stretching gently towards the sides of the tray. Only stretch as far as it will allow. Rest for 20 minutes and repeat (no need to cover). Do this until your dough is stretched to just under 1 inch thick.
Drizzle very generously with olive oil. Firmly dimple the dough down all over with your finger-tips and finish with rosemary and sea salt.
Bake at 220C for 15 minutes or until golden on top and underneath (this will vary depending on your oven)
Cool on a wire rack (if you’ve the patience!!). Enjoy!