2 tsp instant dry yeast (7g sachet)
2 tsp sea-salt flakes, plus extra 1 tsp
1 Tbsp extra virgin olive oil, plus extra, to serve (optional)
3½ cups plain flour
2 tsp dried Italian herb mix, plus extra ½ tsp
6 small rosemary sprigs
Put yeast, salt, oil and 400ml lukewarm water in a large bowl and stir together with a wooden spoon.
Add flour and herbs then stir until a wet dough comes together.
Cover with plastic wrap and set aside at room temperature for 2 hours to prove.
Line base and halfway up sides of the bowl of a 5L slow cooker with a sheet of baking paper.
Using damp hands, pick up dough and transfer to prepared slow cooker bowl, pushing it down with fingertips to flatten until it covers most of the base.
Scatter top of dough with extra salt and extra dried herbs. Push rosemary sprigs into dough.
Place bowl in appliance, cover with a piece of paper towel, cover with lid and cook on high setting for 2 hours 15 minutes. Remove bowl from appliance and remove lid.
Remove bread from appliance. Serve as it is or for a golden crust, preheat oven grill to high. Cook bread under grill for 30 minutes or until golden, watching closely to ensure bread doesn’t burn. Serve with extra oil.
Best eaten on day of cooking.