Place all ingredients except rosemary in a stand mixer and mix on medium speed for 8 mins Lightly dust the bench with flour and remove the dough from the bowl, knead for 3-4 mins
Lightly oil the mixing bowl and return the dough cover with cling film and place in a pre-heated oven steam setting 35 degrees for 20 mins
Once proved remove the dough from the bowl and knead again on a lightly floured bench
Oil a flat baking tray well and place the dough on top and stretch out the dough to cover the tray
Return to the oven and prove again same time same temperature
Remove from the oven after the second prove and change the setting on the oven to combi mode 230 degrees
Douse the surface of the dough with olive oil, pick rosemary sprigs and scatter over the top. Add salt and a dusting of flour, poke in some finger holes and return to the oven to bake for 17 mins
Once baked remove from the oven and remove from the tray while hot, cool on a cake rack