Six tablespoons of olive oil, and every one of them shows.

Makes one 9 x 13 inch pan · 20 minutes hands on · about 4 hours start to finish

You will need

• 500 g (about 4 cups) bread flour
• 400 g (1 2/3 cups) lukewarm water
• 7 g (2 1/4 teaspoons) instant yeast
• 10 g (2 teaspoons) fine salt
• 6 tablespoons Primis Everyday Cuvée olive oil, divided
• Flaky salt and a few sprigs of rosemary

Method

1. In a large bowl, mix the flour, yeast, fine salt and water until no dry flour remains. The dough will be wet and shaggy.
2. Pour 1 tablespoon of oil over the dough, turn to coat, cover and rest 30 minutes.
3. With wet hands, stretch one side of the dough up and fold it over itself. Turn the bowl and repeat on all four sides. Cover and rest 30 minutes. Repeat this three more times.
4. Oil a 9 x 13 inch pan with 3 tablespoons of oil. Tip in the dough, stretch it gently toward the corners and leave it, covered, for 1 to 2 hours until puffy and jiggly.
5. Heat the oven to 450°F (230°C). Oil your fingertips and press deep dimples all over the dough. Drizzle with the remaining 2 tablespoons of oil and scatter with flaky salt and rosemary.
6. Bake for 22 to 25 minutes, until deep golden on top and crisp underneath. Cool for 10 minutes in the pan before cutting.

Made with: Primis Everyday Cuvée Extra Virgin Olive Oil