Method

Notes

Preparation

Put the sugar and yeast into the warm water, and stir round to start the yeast.
Measure the flour, olive oil(1), and salt(1) into a large warm mixing bowl and mix.
When the yeasty water is nicely frothy add it to the flour and mix first with a wooden spoon and then with floury fingers to form a sticky dough.
Turn the dough out onto a clean worksurface and knead to form a smooth dough.
Wash out the mixing bowl in hot water, dry the bowl, and add the oil(2). Roll the dough in the oil to coat all over and place the bowl in a warm place.
Allow the dough to rise until roughly doubled in size (60 to 120 minutes).

Pre-heat the oven to Gas Mark 8.
Once the dough is risen, turn it out onto a work surface and gently shape into a flat large rectangle.
Oil(3) a large baking tray and put in the dough. Using your fingers, tease the dough out into the corners of the tray. Let it rise again for 30 minutes in a warm place.
Dimple the surface with your fingers, and then drizzle with olive oil(4). Apply a good dusting of salt and sprinkle with rosemary.

Cooking

Bake in the oven at Gas Mark 8 for 10 minutes and then turn the heat down to Gas Mark 6 for 10 minutes.

To serve

Serve warm in chunks.