Step 1

In a large mixing bowl combine the flour, yeast and salt then add 1 tablespoon of olive oil.

Step 2

Add the water and mix well until you can see no more dry flour and you have a wet, slightly lumpy looking mess. Make sure to scrape right into the bottom of the bowl. (See my picture in the collage near the top of my post above for reference).

Step 3

Cover with cling wrap, a clean shower cap or a wet dish towel and leave on the kitchen counter for a minimum of 6 hours and a maximum of 9 hours. Do not refrigerate and do not leave anywhere really warm. Just normal room temperature is fine.

Step 4

About 20 minutes before the time is up preheat your oven to 400°F (200°C) and line a cake pan or brownie pan with parchment paper. (any pan from 8 x 8 inch to 8 x 12 is fine or an 8 or 9 inch round cake pan - just ensure it's metal. Don't use silicone). You can even spread the dough out on a parchment paper lined regular baking tray if that's all you have.

Step 5

When the oven is at temperature, scrape the dough out of the bowl and into the pan. I use a dough scraper but a silicone spatula or spoon will be fine. It will be clingy and sticky but that is normal.

Step 6

Once it's all in the pan, flatten it out so it's as even as you can get it all over, then using fingers dipped in olive oil, make dimples all over the top.

Step 7

Drizzle over the olive oil (be as generous as you feel comfortable with) and sprinkle on the rosemary and salt.

Step 8

Place in the preheated oven and bake for about 37 - 40 minutes.

Step 9

When done it will be starting to go golden brown in places on the top. If you want it a little crustier you can bake it for another 5 minutes but no longer as otherwise it will become dry.

Step 10

Remove from the oven, lift out using the paper as handles and place on a cooling rack.

Step 11

Leave to cool for at least 15 minutes before cutting.