500g strong bread flour OR 50:50 strong bread and 00 flour
7g easy bake/fast action yeast
50ml olive oil
300ml warm water
Preheat oven to 230°C.
Line two lipped baking tins with greaseproof paper and a little olive oil.
In a bowl, add the flour, salt and yeast. Adding the salt and yeast to opposite sides of the bowl.
Make a well in the centre and pour in the olive oil.
Using a wooden spoon, clean hand or flat beater attachment on a stand mixer, mix the ingredients before gradually adding the water. The dough should roughly come together in a sticky ball.
Knead by hand for 10 minutes on a lightly oiled surface or switch to the hook attachment and work for 5 minutes. The dough should feel smooth and stretchy.
In a clean bowl, greased with a little olive oil, place your dough to rest. Cover with cling film. Leave in a warm place until doubled in size.
On a lightly oiled work surface, knock back the dough so that is less aerated and more manageable.
Divide into two equal portions and roughly shape into a rectangle the size of your baking tins. This can be done with the heel of your hand or a rolling pin.
Transfer to the baking tin and gently work the dough into the edges. Cover with cling film and leave to prove in a warm place for half an hour.
Using your finger, poke dimples across the surface of the dough. Drizzle generously with olive oil and a good pinch of salt. Poke herbs into the dimples.
Bake for 15 minutes until golden brown. The dough should sound hollow when tapped on the base.
Leave to cool slightly before serving.