Rosemary, garlic & sea salt pizza bread

Makes 6 x 20cm breads

Pizza Dough:
340g bakers flour
2¼ tsp dry yeast
a good pinch of caster sugar
¾ tsp salt
250ml (1 cup) warm water
3 tbs extra virgin olive oil

2 tbs rosemary leaves, roughly chopped
2 garlic cloves, crushed
50ml extra virgin olive oil
sea salt/freshly ground black pepper

To make the pizza dough, put the flour, yeast, sugar and salt in an electric mixing bowl and, using dough hook, gradually incorporate the water and olive oil. Continue to knead slowly for 15 minutes, or until the dough is smooth and elastic. Cover the dough in plastic wrap and leave in a warm place for 15-20 minutes, or until doubled in size.

Place the dough on a floured surface and knock back. Divide the dough into 6 equal pieces and roll into balls. Using a rolling pin, flatten the dough to approximately 20cm discs, place on lightly oiled trays and allow to rest.

Preheat the oven to 220˚C.

In a small bowl, combine the rosemary leaves, garlic and olive oil. Using a pastry brush, spread the oil evenly over the pizza dough. Season well with sea salt and freshly ground black pepper.

Bake for 12-15 minutes until the pizza bread is cooked through.

Remove from oven and cut into wedges. Serve immediately.