Mix 500g of bread flour, 7g of instant yeast, and 2 teaspoons of fine sea salt. Add 2 tablespoons of olive oil and 350ml of warm water, adding more water if needed for a sticky dough.
Knead on a lightly floured surface for 5-10 minutes until soft and less sticky. Cover in an oiled bowl and let rise for about 1 hour, until doubled.
Oil a 10 × 14in / 25 × 35cm baking pan. Stretch the dough to fill it. Cover and rise for 35-45 minutes. Meanwhile, preheat the oven to 425°F / 220°C.
Press deep dimples all over the dough with your fingers.
Measure 3 tablespoons of olive oil. Mix half with 1 tablespoon of water and 1 teaspoon of flaky sea salt. Drizzle over the dough and press in the leaves from ¼ small bunch of rosemary.
Bake for 20 minutes, until golden. Drizzle with the remaining oil while hot.
