Mix everything together using a claw shaped hand in circular motion. Keep the yeast and salt separate in the bowl until the water is added

Oil your hands and knead the dough well on a flat surface, stretching and pulling the dough back before it has chance to stick to the surface.

Shape into a smooth ball and place in an oiled bowl covered with clingfilm for 45 mins to an hour until doubled in size and very pliable

When the dough is very smooth and stretchy (so stretchy that you can stretch it thin enough to see shapes through) - stretch it into a rough rectangle

Chop the rosemary, drizzle with olive oil and sprinkle over both sides of the dough rectangle

Fold over a third of the length from one side and repeat on the other side

Fold over the top and bottom

Flip the dough over and use your hands to stretch the surface whilst turning to make it tight whilst trying to fully join the seams at the bottom- ultimately removing any seams

Place onto the final (floured) baking surface. I recommend thin metal pizza trays. And cover loosely with a towel or oiled clingfilm

Place a metal tray in the bottom of the oven and preheat oven to 220°F C

Leave dough to rise for another 40-60 minutes (depends on room temperature). Until the size of a big loaf of bread and very light to the touxh

Pour a cup of boiling water into the tray in the oven and quickly shut the door

Slash the surface of the dough with a sharp knife.

Quickly sprinkle with sea salt and flour and place the tray in the oven

Bake for 25 mins then reduce temperature to 180°F for a further 15

Allow to cool for at least 30 mins before cutting. Better to cool longer and reheat if you want warm bread rather than cutting whilst still hot.