Breads made with olive oil are best enjoyed on the day of baking, but can be frozen.
500 g (1lb 2oz) strong white flour, plus extra to dust
7 g sachet fast-action dried yeast
100 ml (3 ½ fl oz) extra virgin olive oil, plus extra to grease
For the dusting/topping:
3 tbsp quick-cook polenta, optional
25 ml (1 fl oz) extra virgin olive oil
1 tsp sea salt flakes
2 rosemary sprigs, leaves picked
 Put flour into bowl of a freestanding mixer fitted with a dough hook Mix in yeast and 2tsp fine salt. Add oil and 300ml (1/2 pint) lukewarm water and mix on slow-medium speed for 5min or until dough is elastic and soft (it will be fairly sticky – add a little more flour if too sticky). Cover bowl with greased clingfilm and leave in a warm place to rise until doubled in size – about 11/2hr.
 Dust a large baking tray with polenta, if using, or grease with oil. Scrape dough on to prepared baking tray. Using fingers, press into a rough 20.5 x 30.5cm (8 x 12in) rectangle. Cover with greased clingfilm (oil-side down) and leave in a warm place to prove for 30min until soft and pillowy.
 Preheat oven to 220°C (200°C fan) mark 7. In a small bowl, whisk together topping oil with 25ml (1fl oz) water until emulsified. With floured fingers, poke vertical dimples into dough, down to tray. Pour over oil mixture and scatter over salt flakes and rosemary.
 Bake in oven for 25min or until rich golden brown. Transfer to a wire rack to cool a little. Eat warm or at room temperature.