This is a nice simple bread that I make regularly. You can keep it simple or add additional herds and garlic which I tend to do. This bread is lovely server with soup, a fresh salad or just eaten on its own with a glass of white wine. Whatever your preference once you have made your first you will make a second. So much so just writing up this recipe I think I will make one now!

Place the flour, salt, yeast, olive oil and 180ml of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough then knead the dough in the bowl for five minutes, gradually adding the remaining water. This is a wet dough so you need to add the water this way so it can be absorbed by the flour. If you are adding chopped garlic, thyme and or chopped cherry tomatoes add them into the mix at this stage. If you want to intensify the tomato flavour add 2 tsp of tomato puree to the water, mix until dissolved before adding to the dough

Stretch the dough by hand in the bowl for about five minutes.

Place the dough onto an oiled work surface and continue kneading for a further five minutes. Return the dough to the bowl, cover and leave to rise until doubled in size.

Line a 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 / 425F/ Gas 7.

Use your finger to push the dough back to form indentations across the surface of the dough. Add the sprigs of fresh rosemary, sprinkle with sea salt and drizzle with olive oil then bake in the oven for 20 minutes.

Remove from the oven and while still hot drizzle with a little more olive oil. Cut into 6-8 portions and serve hot or warm.