- 4 1/4 cups multi-cereal flour
- 2 tsp salt
- 3 tsp fast action yeast
- 1/4 cup olive oil (plus extra for drizzling)
- 1 1/2 cups lukewarm water
- Fresh rosemary
- Dried oregano
- Flaky sea salt
Place the flour in a large mixing bowl. Add the salt to one side and the yeast to the other. Pour in the olive oil and three quarters of the water. Mix, adding more water gradually until you have picked up all the flour from the sides of the bowl and formed a soft, sticky dough. You may not need to add all of the water but the dough should be quite wet.
Oil a work surface with olive oil and turn the dough out onto it.
Oil a plastic container or bowl, place the dough into it, cover, and leave to rise until at least doubled in size (about one hour in a warm place or overnight in the fridge).
Place the dough in an oiled baking tray. Don't knock it back as you usually would; handle it gently to try and keep as much air in the dough as possible.
Heat the oven to 220°C. Sprinkle the dough generously with sea salt, oregano, and rosemary twigs.
Bake the dough for about 15-20 minutes, until golden brown and it sounds hollow when tapped at the bottom. Transfer to a wire rack to cool.