15g fresh yeast or 1½ tsp dried yeast and a pinch of sugar
225g strong white, unbleached flour
3-4 tbsp olive oil
1 clove garlic, crushed
1 tbsp fresh rosemary
Olives to top (optional)
Cream the fresh yeast with 3 tbsp hand-hot water. (If using dried yeast, sprinkle it on to 3tbsp/45ml of hand-hot water with the sugar and leave in a warm place for 15 minutes until frothy). Sift the flour on to a clean working surface. Gently mix in 1tsp salt, then form into a mound with a hollow in the centre.
Pour the yeast mixture into the hollow and carefully fold the flour over it, then add 3tbsp/45ml olive oil. Add about 100ml hand-hot water to make a stiff but pliable dough. Knead for 10-15 minutes.
Place the dough in a bowl and cover with a clean tea-towel. Leave in a warm place for about 30 minutes, until doubled in size.
Pre-heat the oven 220C/425F/Gas 7. On a lightly floured surface, roll out the dough to a round about 0.5cm/1¼in thick.
Brush a baking tray with some of the olive oil and place the dough on the tray. Put the garlic in a bowl and add some more of the oil. Brush on to the dough and sprinkle with salt and sprigs of fresh rosemary.
Bake for 10 minutes, then reduce the heat to 190°C/375°F/Gas Mark 5, and bake for a further 20 minutes. Serve hot.