2 tsp (7g packet) instant dried yeast
1 tsp caster sugar
¼ cup warm water
4 cups plain bread and pizza flour
2 tsp sea-salt flakes
Extra 1 cup warm water
Extra flour, for dusting
¼ cup extra virgin olive oil
2 tsp dried oregano
Cooking oil spray, for greasing
Extra 2 Tbsp extra virgin olive oil, for drizzling
3 cloves garlic, thinly sliced
1 sprig rosemary, leaves roughly chopped
Note: Allow 2 hours resting time
Put yeast, sugar and water in a small bowl and stir until yeast has dissolved. Set aside in a warm place for 10 minutes or until foamy.
Sift flour and salt into a large bowl. Make a well in centre and pour in yeast mixture with extra warm water. Gradually combine to form a soft, sticky dough. Turn dough out onto a lightly floured surface and knead for 1 minute. Knead for a further 5 minutes, gradually adding oil, 1 Tbsp at a time, until oil is incorporated and dough is elastic and sticky. Put in a large bowl and cover with plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
Turn dough out onto a clean surface and punch down with your fist. Add oregano and knead to combine.
Lightly spray a 30 x 20cm baking dish with cooking oil. Put dough in prepared dish, stretching to cover base as much as possible. Cover with plastic wrap and set aside in a warm place for 45 minutes or until doubled in size. Meanwhile, preheat oven
Drizzle dough with extra oil and gently press with fingertips to create dimples. Scatter over garlic, rosemary and a pinch of salt.
Bake for 15 minutes or until golden.